Low Fat Carrot Cake Muffins

Directions

Preheat oven to 400℉ (200℃).

Mix flour, baking powder, cinnamon and salt in large bowl.

Mix cereal and milk in another bowl; let stand 3 minutes.

Stir in carrots, sugar, egg and oil.

Add to flour mixture; stir just until moistened (batter will be lumpy).

Stir in raisins.

Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup ⅔ full.

Bake 25 minutes or until golden brown.

Let cool in pan on wire rack for a few minutes until they are cool enough to handle.

Remove from pan and continue cooling on wire rack.

Serve warm or at room temperature. Frost muffins with vanilla cream cheese frosting if desired.