I cut this recipe in half. I agree with one of the other reviewers that this needs more of pretty much everything. I kept the bare bones of the recipe the same, only using whole wheat flour, upping the baking soda to a full teaspoon and adding a teaspoon of baking powder. I used one teaspoon of SD's pumpkin pie spice and organic honey instead of molasses (I just happened to be out at the moment). I did use lowfat buttermilk, an organic egg and organic carrots and raisins. I started out with the original amount of carrots, raisins and nuts and ended up increasing the chopped carrot to 3/4 of a cup and the raisins and pecans to a half cup FOR A HALF RECIPE. I also added a teaspoon of vanilla. We don't like walnuts in this house so I used pecans. Right before baking, I sprinkled the muffins with a slight amount of sugar. These turned out almost like carrot cake. I think as a base recipe this is really great but it really does need the extra added stuff. I think had I not increased the additions, it would not have turned out as good. NOTE: For a half recipe, I got 12 medium sized muffins, not 18. 350* for 15 minutes was perfect baking time.
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I cut this recipe in half. I agree with one of the other reviewers that this needs more of...