1 c. white whole wheat flour

1 c. white flour

1/2 c. brown sugar

1/4 c. sugar

1 t. baking powder

1/2 t. baking soda

1 t. cinnamon

1/4 c. rosemary, removed from the stems; not chopped

1/2 c. dried currants

1 1/2 c. grated carrots

1/2 c. canola oil

3/4 c. rice milk

4 t. egg replacer (equivalent to 2 eggs)

1/4 c. water

Preheat oven to 350º F

Mix together the dry ingredients (white flour, whole wheat flour, brown sugar, sugar, baking pwder, baking soda, cinnamon) in a large bowl. Stir in the grated carrots and currants.

Mix together the wet ingredients (canola oil, rice milk, egg replacer and water) in a large measuring cup. Add this mixture to the dry ingredients, stirring just until blended.

Pour mixture into muffin tins lined with muffin papers and bake for 20-25 min.

sallymeals.com: Soft Moist Carrot Muffins

Yield: 15 muffins