Carrot Muffins (makes 24 muffins)
2 eggs
1 ½ c orange juice
1 c butter, melted
1c cane juice crystals or white sugar
4 cups whole wheat pastry flour
2t baking powder
1t baking soda
1t salt
2t cinnamon
4c shredded carrots

In a mixer combine eggs, orange juice and melted butter. Mix until well combined. Add cane juice crystals (or sugar), and mix well. Add dry ingredients and mix until just combined. Add carrots and mix in.

Grease muffin pans with non-stick spray. Spoon about ¼ cup batter into each muffin tin. Bake at 400 for 15 to 20 minutes.