WHOLE GRAIN CARROT MUFFINS

1 Cup Quick Oats

1 Cup flour

1/2 Cup whole wheat flour

1/2 Cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

Combine all these dry ingredients in bowl.

1 1/4 Cups soy milk

1/4 Cup applesauce

3 Tablespoons canola oil

1 teaspoon vanilla

2 cups shredded carrots

1/2 cup raisins

1.     Preheat oven to 400 degrees.  Grease muffin tin with nonstick cooking spray.

2.     Place oatmeal in blender and blend until finely ground into flour

3.     Put all wet ingredients into smaller bowl and whisk together.  Stir into bowl with all the dry ingredients in it.  Fold in carrots and raisins.

4.     Spoon batter into muffin cups so they are very full.  Bake 23-25 min or until toothpick inserted in center of muffins comes out clean.  Let sit for a few minutes, then remove from muffin tin.

I made these and wanted extras to put in the freezer so I doubled the batch.  It made 29 muffins when doubled.  They are very filling and a nice treat.  My husband said they are heavy, but he did like them.  They are not very sweet even with the brown sugar in them, so don't expect your usual sweet muffin.  The raisins seem to give them the sweetness.  Next time I make them I think I will add nuts because I like nuts.  I also think a little bit of flax seed would be good in them.  They did not seem to take 25 minutes to bake so watch them.