Carrot Breakfast Muffins | Neilson Dairy

Ingredients

• 250 ml (1 cup) unbleached all-purpose flour
• 250 ml (1 cup) whole wheat flour
• 250 ml (1 cup) brown sugar
• 250 ml (1 cup) quick-cooking oats
• 70 g (1/2 cup) dried raisins
• 10 ml (2 tsp) baking powder
• 2.5 ml (1/2 tsp) ground ginger
• 1 ml (1/4 tsp) ground cinnamon
• Pinch of salt
• 375 ml (1 1/2 cup) carrots, peeled and grated
• 125 ml (1/2 cup) vegetable oil
• 125 ml (1/2 cup) Neilson 2% Organic Milk
• 2 eggs
• Zest of one lemon