Carrot and Sultana Muffins

THIS NOT-TOO-SWEET RECIPE COMES from new Zealand, where muffins are a healthier treat than the cake-y north american kind.

All-Purpose Flour 1 cup

Whole Wheat Flour 1/2 cup

Baking Powder 1 Tbs

Cinnamon 1 tsp

Salt to taste

Eggs 2 large

Brown Sugar 1/2 cup, packed

Vegetable Oil ¼ cup

Milk 3/4 cup

Grated Carrot 1 cup

Sultanas or Golden Raisins 1/2 cup

Walnuts chopped, 1/2 cup

1 IN a mixing bowl, mix together the flour, whole wheat flour, baking powder, cinnamon and salt.

2 IN another small bowl whisk together the eggs and sugar. Add the milk and vegetable oil and whisk to combine.

Stir in the grated carrot and sultanas.

3 ADD the dry ingredients to the wet mixture and stir to combine. Do not overmix. 4 DIVIDE the batter between 12 greased muffin pans. Bake in a preheated 350°F oven for 20–25 minutes.