Carrot and Raisin Muffins

                                            Carrot and Raisin Muffins


Ingredients:

1 1/2 C. All purpose flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 C. Carrots, grated
1 C. Raisins
1/2 C. Fresh parsley, chopped
1 Tbsp. Maple butter
1/2 C. Wheat germ
2 Eggs
1 C.  1% Milk

Directions:

1. Preheat oven to 350 degrees Fahrenheit
2. Grease a 12 cup muffin pan and set aside
3. Combine flour, baking powder, baking soda and salt. Blend well
4. In a separate bowl mix grated carrots and parsley together. Mix in maple butter and stir to dissolve into the carrots and parsley
5. In a large mixing bowl stir milk and eggs together with a wire whisk until light and frothy
6. Add wheat germ, raisins, carrots and parsley to the egg mixture and stir well
7. Mix in the dry ingredients and stir until  all the flour is mixed in and batter is smooth.
8. Pour batter into measuring cup and fill greased muffin cups 2/3 full
9. Bake for 20 minutes and then remove from oven and let stand for 5 minutes before removing from pan
10. Place muffins on a large plate to cool completely.  Have for breakfast or dessert

Servings:  12 medium size muffins