Carrot-Raisin Muffins

Preheat oven to 400ºF. Grease a muffin pan with Baking spray or oil and a dusting of flour.

In a large bowl, combine flour, sugar, baking powder, kosher salt, cinnamon and whisk until well mixed.

In a separate bowl, add milk or milk substitute, vanilla extract, olive oil, eggs and yolk. Whisk thoroughly.

Pour wet ingredients into the dry ingredients and mix until just combined. The batter should still be a little lumpy. Fold carrots and raisins into the batter using a rubber spatula.

Using an old-fashioned ice cream scoop, place a level scoop of batter into each muffin cup. If desired, sprinkle the tops of each muffin with brown sugar.

Bake at 400ºF for 20–25 minutes. Tops should crack and a toothpick should come out clean when inserted into the center of the middle muffin. Let cool in the pan for 5–10 minutes. Then the muffins should be easy to remove and place on a cooling rack to finish cooling.

Serve with coffee or yogurt for a satisfying fall morning breakfast.