whole wheat carrot bread/muffins

cross posted at two heads of lettuce

Carrots are great for eating plain, or chopping up into salads. But if you want a tasty, healthy breakfast try this recipe.

You can grate the carrots by hand or in a food processor, or buy grated carrots, but I like it best when you make a "carrot smoothie" in the blender as described below.

INGREDIENTS
1.5 cups whole wheat flour
1/2 cup wheat germ
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/3 cup vegetable oil
2/3 cup apple sauce
3/4 cup brown sugar ( i used white, it was great)
3 cups shredded carrots (about 3-4 carrots)
raisins- optional

DIRECTIONS.
Preheat oven to 350 degrees F
put carrots, oil, eggs and applesauce into a blender. blend into a "carrot smoothie."
in a separate mixing bowl, mix all the dry ingredients.
add the "carrot smoothie" to the dry ingredients
pour into a greased baking pan or greased muffin tins.
Bake in preheated oven for 25 to 35 minutes.
OR pour into a greased baking pan and let cook for 30-40 minutes.
Let cool