Golden Carrot Muffins

2 c. whole wheat flour

2 tsp. baking powder

1 tsp. cinnamon

¼ tsp. salt

½ c. chopped nuts

½ c. golden raisins

2 eggs

¼ c. orange juice

½ c. salad oil

½ c. Cox Honeyland's Honey

1 tsp. vanilla

1 tsp. grated orange peel

1 c. shredded carrots

In a large mixing bowl, combine flour, baking powder, cinnamon, salt, nuts, and raisins. Set aside. In a small bowl, combine eggs, orange juice, salad oil, honey, vanilla, and grated orange peel. Stir in carrots until moistened. Combine wet and dry mixtures together. Spoon batter into paper-lined or greased muffin tin cups. Bake at 375 °F for 20–25 minutes. Yield: 18 muffins.