Carrot Raisin Muffins

Carrot Raisin Muffins

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
pumpkin, raw
salt, table
yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
orange juice, raw
carrots, raw
raisins, seeded

Directions:
Preheat an oven to 350 degrees F. Grease 14 muffin cups, or line with paper muffin liners.
Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.
Whisk together yogurt, unsweetened applesauce, honey, vanilla extract, and orange juice in a separate bowl.
Gently fold carrots into the yogurt mixture.
Stir yogurt mixture into the flour mixture until just combined.
Gently fold raisins into the batter.
Scoop batter into prepared muffin cups until nearly full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.