Carrot Oatmeal Muffins

1 c flour

1 c whole wheat flour

2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

3/4 c sugar

3/4 c brown sugar

1 c canola oil (or 1/4 c oil, 3/4 c unsweetened apple sauce)

3 eggs beaten

1 tsp vanilla

1/2 c uncooked rolled oats

1/2 c flaked coconut

1/2 c raisins

2 c shredded carrots

1 8 oz crushed pineapple (juice drained and reserved)

1/4 c softened cream cheese

1. preheat oven 350 degrees, lightly grease muffin tins (makes 24)

2. in large bowl mix flours, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Make a well and add sugars, oil, eggs and vanilla, mix until evenly moistened. Fold in oats, coconut, raisins, carrots and pineapple.

3.In small bowl, blend reserved pineapple juice, and cream cheese. Fill each muffin cup 1/2 full with batter, reserving 1/3 batter. Spoon approximately 1 tsp of cream cheese mixture into each muffin cup and top with remaining batter so each cup is about 2/3 full.

4. Bake 25 minutes or until knife inserted into center comes out clean.

yummy and sort of healthy (for a muffin)