1. 2/3 cup raisins
2. 1 1/3 cups warm water
3. 1 1/3 cups flour
4. 2 teaspoons baking powder
5. 1 1/4 teaspoons baking soda
6. 3/4 teaspoon ground cinnamon
7. 6 tablespoons egg mix combined with 3/4 cup water
8. 2/3 cup vegetable oil
9. 1/2 cup brown sugar
10. 2 cups shredded carrots

1. Combine raisins and water in a small bowl. Let soak 15 minutes to soften raisins, drain, discard water.
2. Spray muffin cups with non-stick cooking spray or line with paper muffin liners.
3. In a large bowl, sift together flour, baking powder, baking soda and cinnamon.
4. In a separate bowl, combine egg mixture, oil and brown sugar; beat well.
5. Combine egg mixture and flour mixture, mix until just moistened.
6. Fold in carrots and drained raisins.
7. Spoon into prepared muffin cups.
8. Bake 20 to 30 minutes.

Calories: 260
Fat: 15 g
Cholesterol: 80 mg
Sodium: 280 mg
Carbohydrate: 30 g
Dietary fiber: 1 g
Protein: 4 g