Carrot Raisin Muffins

2 C whole wheat flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
2 eggs
1 C honey
1 C plain yogurt
½ C canola oil
2 tsp lemon juice
2 tsp vanilla
1 ½ C shredded carrots
½ C raisins
½ C chopped walnuts or pecans (opt)

Combine dry. Combine wet. Stir wet into dry.

Fold in carrots, raisins, and nuts.

Fill greased or paper-lined muffin cups 2/3 full.

Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing to wire racks. 1 ½ dozen.

from Sarah E. Bybee