Instructions: Preheat oven to 350 F. Spray muffin tins. (My suggestion: spray paper muffin cups - low fat muffins tend to stick.)

Combine dry ingredients in a large bowl. Stir in carrots and drained raisins.

Beat eggs with oil. Stir into flour mixture. Divide batter evenly among 12 tins. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.

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