I found the bare bones of this one on allrecipes.com and (after some changes, of course) my daughter and niece both ate them up! The original recipe was for cupcakes, with frosting, but I just made them as muffins... one of the many ways I sneak veggies on my girl.
1 cup raisins
2 cups warm water
2 cups flour
1 tbsp baking powder
1 tbsp baking soda
1 tsp cinnamon
1 tsp allspice
4 eggs
1/4 cup sunflower oil
1/4 cup flax seed
3/4 cup unsweetened applesauce
3/4 cup brown sugar
3 cups shredded carrots
Combine raisins and water in a small bowl. Let soak for 15 minutes to soften the raisins. Drain raisins, discard water, and set raisins aside.
Preheat oven to 350. Spray muffin tin with cooking spray.
In large bowl, sift together flour, baking powder, baking soda, cinnamon and allspice. In a separate bowl, combine eggs, oil, applesauce, brown sugar and flax seed; beat well or use electric mixer to blend. Combine egg mixture and flour mixture; mix until moistened. Fold in carrots and raisins. Spoon into muffin tin.
Bake for 25 minutes.
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