Carrot Muffins


1 1/2 cups whole wheat flour

3/4 cup raw sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

3 large eggs

3 tablespoons plain whole yogurt

1/2 teaspoon vanilla extract

1/4 cup milk

2 large carrots, shredded

1/2 cup raisins (optional)

Preheat oven to 400 degrees.

Shred two large carrots.

Mix all dry ingredients in a large bowl.

Sift together.

Add wet ingredients.

Mix with a hand mixer until thoroughly blended.

Stir in shredded carrots with a soft spatula.

Stir in raisins, if desired.

Use an ice cream scooper to get perfect portions into muffin tray.

Bake at 400 degrees for 15 minutes.

Bake at 375 degrees for 15 minutes.