• 1 cup organic white flour
• 1/2 cup whole wheat pastry flour
• 1/4 cup wheat germ
• 1/4 cup ground flaxseed
• 1/2 cup packed brown sugar
• 1 1/2 tsps baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup nondairy milk
• 1/4 cup orange juice
• 1/3 cup pure maple syrup
• 2 T non dairy butter, melted
• 2 flax eggs (2T ground flaxseed mixed with 6 T water)
• 2 tsps vanilla extract
• 1 cup finely grated carrots
• 1/2 cup raisins

Preheat oven to 350.

Coat muffin pan with cooking spray.

Mix the 2 T ground flax with 6 T water. Mix well and set aside.

In large bowl, sift together first nine ingredients (flour through salt) and set aside.

In a medium bowl, combine the nondairy milk, orange juice, syrup, margarine, flax eggs, and vanilla.

Stir in carrots and raisins. 

Add carrot mixture to dry ingredients and stir till just combined.

Pour into muffin pan.

Bake for 20-25 minutes. Test for doneness with toothpick.