|Brown sugar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Carrots||1 1⁄4 Cup (20 tbs), shredded|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
Sift dry ingredients together into mixing bowl.
Add carrots and raisins and stir to blend.
Make well in centre of mixture and add egg, oil and brown sugar.
Stir only until ingredients are moistened.
Mix may seem dry, but carrots add moisture during cooking.
Spoon mix into paper lined microproof muffin pans, filling only half full to allow for rise during cooking.
Cook on HIGH for 3 minutes for 6 muffins or until there are only small areas of moisture remaining on top.
Let stand 1-2 minutes in pan to finish cooking.