I adjusted this recipe to make it a little healthier and to also use what I had on hand as our budget's quite tight. To add more flavor and spice, I soaked the raisins in unsweetened chai tea. I used whole wheat white flour, cut the baking powder and baking soda back to a teaspoon each, cut the salt back to a 1/4 teaspoon and to cut back on the fat and because I'm low on eggs, I used only two eggs then added in 1/2 cup nonfat plain yogurt, 1/4 cup vegetable oil and 3/4 cup homemade organic applesauce (what I did was figure that an egg is about 1/4 cup of liquid so when I subtracted two eggs, there was a half cup of liquid I needed to re-add). The applesauce and raisins add plenty of sweetness on it's own so I was able to get away with 1/3 of a cup of sugar. I started with one cup of carrot that I diced fine in my mini processor and really, that was plenty. I'm really trying to stretch what I had so I didn't want to use all I had in one muffin recipe. The outcome was really great. Moist muffin that had enough flavor and sweetness and you really don't miss the extra eggs, sugar or fat. This will make a nice breakfast/snack for us tomorrow. NOTE: Next time, I'd cut this back. One full recipe gave me 12 regular sized muffins and 18 mini-muffins. We'll eat them all gladly--it's just quite a gamble when you haven't tried the recipe first.
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I adjusted this recipe to make it a little healthier and to also use what I had on hand as our...