Carrot Muffins

2 1/4 c Flour (you can use white or Whole wheat or a Combination)
1/2 c Sugar
1 ts Cinnamon
1 ts Salt
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Ground ginger
1 1/2 c Shredded carrots
1 Container vanilla flavored Nonfat yogurt
1 Egg (or 2 egg whites)
1/2 c Applesauce
1/2 c Raisins
1/3 c Brown sugar
1 ts Vanilla

Preheat oven to 350. Spread 8 jumbo muffin pans with nonstick spray. Place on baking sheet for easy handling. Combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger. Separately combine carrots, yogurt, egg, applesauce, raisins, brown sugar and vanilla. Combine both mixtures just until flour is moistened. Spoon into pans, bake 30 minutes or until they test done.