Boyfriend's Carrot Muffins

Since I have time to bake again and husband was craving some carrot muffins I came up with these. They were inspired by this NYTimes recipe but I didn't like the recipe contained oil so I made my own, aka adapted from several others. (Dr. Boyfriend is doing Weight Watchers and I try to make baked goods that he can eat and not have to sacrifice many points for....)

To make this is what you need:

• 1 1/2 cups all-purpose flour (or soft white-wheat flour)
• 3/4 cup brown sugar (or 1/4 cup Splenda brown sugar blend)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2/3 cup nonfat vanilla yogurt
• 2/3 cup skim milk
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts (or raisins or both!)

Preheat oven to 400 degrees. Mix all dry ingredients and slowly stir in yogurt and milk until wet. Fold in nuts/raisins and divide evenly into greased muffin pan. Makes 12 medium sized muffins. Bake for 20-25 minutes, toothpick should come out clean. Enjoy!

Muffins as made with wheat flour and Splenda blend (no raisins) are 2 points per muffin for Weight Watchers Points Plus.