Instructions: 1. Heat oven to 375 degrees. Spray bottoms only of 12 muffin cups with nonstick cooking spray or line with paper baking cups. In large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt; mix well.

2. In small bowl, combine carrot, orange juice, oil, orange peel, vanilla, and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in raisins. Fill sprayed muffin cups 3/4 full.

3. Bake at 375 degrees for 15 - 18 minutes, or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.

KITCHEN TIP: For the nicest flavor, make this recipe with fresh orange juice. Grate the peel of the orange before squeezing the juice.

MAKE IT SPECIAL: To serve these moist muffins for dessert, top each with a dab of ready-to-serve orange-flavored frosting.

HEALTHY HINT: There muffins contain far less fat than typical carrot muffins and a lot more beta-carotene (vitamin A). Bake a freeze a batch to warm in the microwave or toaster oven on busy days.

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