INGREDIENTS

1. 3eggs
2. 3/4cupbuttermilk
3. 3/4cupoil or canola oil(good)
4. 1cuphoney
5. 1teaspoonvanilla
6. 3cups gratedcarrots
7. 1cupraisinsor dried currantsor driedpapayas
8. 1/2cup choppedpecans
9. 3/4cup choppeddried pineappleor dried mangoor driedpapayas
10. 1cupwhole wheat flour
11. 1 1/2cupsall-purpose flour
12. 2teaspoonsbaking soda
13. 2teaspoonsground cinnamon or nutmeg(can be omitted if going the tropical route)
14. 1/2teaspoonsalt

DIRECTIONS

1. Preheat the oven to 375°F.
2. Grease 18 muffin cups, set aside.
3. In a large bowl, beat the eggs.
4. Add buttermilk, oil, honey and vanilla and mix together until well blended.
5. With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
6. In a small bowl, mix together the flours, baking soda, cinnamon and salt.
7. Gently fold the dry ingredients into the carrot mixture and mix until just blended (don’t overmix).
8. Spoon the batter into the muffin cups, filling to the top.
9. Bake for 25 minutes, or until the muffins spring back when lightly pressed.
10. Let cool for five minutes in the tins, then transfer to a cooling rack.