Carrot Raisin Muffins

This wonderful recipe is taken from Vegan with a Vengence.

These muffins are delicious and good for you and very easy to make. So, make them right now, loyal readers. Make them right now!

1/2 cup raisins
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground or freshly grated nutmeg (freshly grated is better!)
1/4 cup sugar
1/2 tsp salt
1 cup soy or rice milk (my guess is that regular milk will work, though I haven't tried it)
1/4 cup canola oil
1 tsp vanilla extract
2 cups grated carrots

Preheat oven to 400 F. Spray a muffin tin with nonstick cooking spray or lightly grease with oil.

Soak the raisins in a bowl of hot water while you are preparing the batter.

In a large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt. Create a well in the center and add the milk, oil and vanilla; mix with a wooden spoon until just combined. Remove the raisins from the hot water and fold in along with the grated carrots.

Fill the muffin tins three-quarters full. Bake for 18 - 22 minutes (18 is plenty of time in my oven), until a toothpick comes out clean. Let cool if you can wait that long.

Eat 'em up YUM.