Soy yogurt makes the BEST muffins!

I used to do a little baking, but I obviously haven't done much over the past couple of months. I decided to change that today. Here we have carrot spice muffins- NO eggs, NO dairy, and NO oil. Woohoo! I will probably take these to work tomorrow and leave them in the break room; otherwise I'll be tempted to eat them all tonight. The main tip I can give is to go easy on the ginger. You really don't need the full amount called for here.

The recipe:

• 1 3/4 cups self-rising flour (whole wheat if you can find it)
• 1/4 cup natural sugar (dehydrated cane juice)
• 1 tsp. cinnamon
• 3/4 tsp. ginger
• 1/8 tsp. cloves
• 1/2 tsp. salt
• 1/3 cup agave nectar
• 1/3 cup unsweetened natural applesauce
• 1/2 cup soy yogurt (I used vanilla because I couldn't find the plain kind)
• 1/4 cup water
• 1 tsp. vanilla
• 3 grated carrots
• 1/4 cup raisins (I used golden raisins, but you can use either kind)

1. Preheat oven to 400 degrees. Spray the cups of your muffin tin with vegan cooking spray.

2. Mix the wet ingredients in one bowl and the dry in another. Blend the wet with the dry and stir just until combined. Add carrots and raisins.

3. Spoon into muffin cups, about 1/2 to 2/3 full. (This recipe will make 12-15 muffins. Don't use paper liners unless you spray the insides first- they will stick.)

4. Bake for 15-20 minutes, more if you like them slightly brown on the bottom.