Carrot Muffins

This is a very healthy high fiber, low fat muffin recipe. I use fresh ground whole wheat flour and bake them in jumbo muffins pans. They store well in the freezer.

1 c. whole wheat flour
1 c. old fashioned rolled oats
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. cinnamon
dash of ginger, cloves & nutmeg
1/3 c. plain nonfat yogurt
1 egg
2 T. canola oil
1/2 c. brown sugar
**1/2 c. crushed pineapple in unsweetened juice
2 t. vanilla extract
1 1/2 c. shredded carrots (about 3)
1/2 c. raisins
In a large bowl, stir together flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves & nutmeg. In a separate bowl, stir together pineapple, yogurt, egg, oil & vanilla. Stir in brown sugar until blended. Make well in center of dry ingredients, add pineapple mixture & stir just to combine. Stir in carrots & raisins.
Bake in greased muffin pans at 400 for about 18 minutes. Makes 6 jumbo muffins.

(**I double the recipe and use the whole can of crushed pineapple.)