Carrot Muffins

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Lightly grease and flour 12 standardmuffin pan cups.
3. 3
   In large bowl, mix flour, cinnamon and baking soda.
4. 4
   In medium bowl, pour in lightly beaten eggs, oil, prune puree, milk and both sugars and mix until thoroughly blended.
5. 5
   Stir in carrots, pineapple and raisins.
6. 6
   Add to flour mixture and stir just until mixed.
7. 7
   Spoon batter into prepared muffin cups filling them three-quarters full.
8. 8
   Bake until muffins are springy to the touch and a toothpick inserted in center comes out clean, 30 to 40 minutes.
9. 9
   Let cool 5 minutes, then transfer to wire rack and cool completely.
10. 10
    Note: Look for pureed prunes in the baking aisle of supermarkets or natural food stores.
11. 11
    You also can use prune baby food that doesnt use additional fillers or thickeners.