1 cup flour
3/4 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup milk
1 can (14.5 oz.) Libby's Sliced Carrots, drained and mashed
1. Preheat oven 350°F. Coat two mini-muffin pans with non-stick cooking spray.
2. In large bowl, whisk together flours, baking powder, baking soda, salt and cinnamon.
3. In medium bowl, mix together oil, sugar, milk and eggs. Pour egg mixture into flour mixture and stir just until combined. Gently stir in carrots.
4. Spoon batter into each cup of mini muffin pans. Bake 10-12 minutes until toothpick inserted into center comes out clean.
Serving suggestions: If desired, stir together a simple icing of 1 tablespoon orange juice, ½ teaspoon vanilla and 1 cup powdered sugar. Drizzle over tops.