• 1 c. white flour
• 1 c. rolled oats
• 1/2 c. brown sugar
• 1/2 t. baking soda
• 1 1/2 t. baking powder
• 1/4 t. salt
• 1/2 t. cinnamon
• dash of ginger
• dash of nutmeg
• dash of cloves
• 1 1/2 c. shredded carrots
• 1/2 c. golden raisins
• 1/3 c. plain yogurt
• 1/2 c. crushed pineapple in unsweetened juice
• 2 T. olive oil
• 2 egg whites
• 2 t. vanilla

• Whisk together yogurt, pineapple, oil, egg whites and vanilla in a small bowl.
• Combine first twelve ingredients (flour - raisins) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
• Spoon into greased muffin tin (makes ~12 muffins) and bake at 400º F for 17-19 min. Allow to cool in the pan for 10 min. before removing from pan.

More Muffins by Barbara Albright and Leslie Weiner, pp. 87-88