Carrot Muffins (whole wheat flour, raisins, nuts)
rec.food.recipes/Robin Cowdrey (1999)
Makes 12 large muffins

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup lightly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup grated carrots
1 egg
1 cup milk
1/4 cup molasses or honey
1/4 cup melted butter
1/2 cup raisins
1/2 cup chopped nuts

In large bowl, combine flours, baking powder and salt; blend in brown sugar, cinnamon, allspice and grated carrots. In separate bowl, beat eggs well and blend in milk, molasses and butter. Add to dry ingredients, stirring just until moistened. Stir in raisins and nuts. Spoon batter into large muffin tins lined with paper baking cups, filling each to top of paper liner. Bake in 400F oven for 25 to 30 minutes.