Carrot-Raisin Muffins

1-1/2 cup grated carrots (I chop mine in a food processor until fine)
1/2 cup olive oil
1/2 cup pure honey
2 whole large eggs
1 tsp. pure vanilla extract
1-1/2 cups whole wheat flour
1/2 tsp. baking soda
1/2 tsp. sea salt
1-1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup raisins (can substitute fresh blueberries or finely diced apples, peeled)
1/2 cup chopped nuts (any kind), optional

Preheat oven to 350 degrees F. Grease muffin pans and set aside.

In a large bowl, beat together oil and honey, until combined. Add in eggs and vanilla, and mix until blended. Stir in carrots.

In a small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to oil/honey mixture and stir just until moistened. Stir in raisins and nuts.

Spoon mixture into muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Makes approx. 12 muffins