Here's one of my family's favorite healthy muffin recipes. They tend to disappear off the counter pretty quickly in my house. Hope you like 'em just as much as we do!
Preheat oven to 375. Mix together the dry ingredients- flour, cornmeal, salt, flax, baking powder. In another bowl, whip the egg whites then add the yolk, oil, honey, and milk. Puree the carrots with a little water. Save one carrot to shred so that you will have pieces of carrots in the muffins. Add the carrots (pureed and shredded) to the wet ingredients, then gradually mix in the dry ingredients. Be careful not to over mix or the muffins might come out tough. Add the raisins (and cranraisins) last.
Scoop into muffin tins and bake for about 20 minutes.