Carrot Raisin Muffins

In an effort to save time & trips to the grocery store, I'm trying to do a meal plan this week.  If this week goes well, the planning will continue.  Today, I ventured off to Publix after work to make this week's purchases after planning out the meals earlier this morning.  Considering I have to get up each morning at 4 am, there isn't a lot of time for cooking breakfast so I decided this afternoon to make something I could munch on throughout the week for my breakfast.  I broke out the cook book that came with our Vitamix & found this recipe for carrot raisin muffins.  I tweaked the recipe ever so slightly to make it suit our desires a little more.  Enjoy!


Carrot Raisin Muffins:

1  2/3 c whole wheat self-rising flour
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
2 c chopped carrots
2 large eggs
3/4 c Splenda
2/3 c extra virgin olive oil
2 c raisins, soaked in hot water for 10 minutes, drained

1) Preheat the oven to 350 & spray muffin tin with cooking spray or line with paper liners.

2) Combine flour, baking soda, cinnamon, & pumpkin pie spice in mixing bowl & stir lightly.  Set aside.

3) Place carrots, eggs, Splenda, & oil into the Vitamix container & secure lid.

4) Select Variable 1.  Turn the machine on & slowly increase speed to Variable 5.  Blend for 30 sec until thick & creamy.

5) Pour carrot mixture into flour mixture, mixing by hand to combine.  Stir in raisins.  Spoon the mixture into muffin tin.

6) Bake for 20-25 min until golden brown.