Zucchini-Carrot Muffins

1 2/3 c Flour, pastry, whole wheat
1/2 ts Baking soda
1/4 ts Sea salt
1 ts Cinnamon, ground
1/4 ts Nutmeg, grated
1/2 c Safflower oil
1/4 c Soy milk, almond milk or rice milk
Egg replacer for 1 egg
2/3 c FruitSource OR
1/2 c Honey
1/4 c Tofu, soft
1 1/4 c Carrots; peeled, finely shredded, loosley packed
2/3 c Zucchini; unpeeled, finely shredded, loosely packed
1 c Raisins, presoaked (opt)

Preheat oven to 425. In a medium bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Mix thoroughly and set aside. With a blender or food processor, combine oil, milk, egg replacer, sweetner and tofu. Add to dry ingredients and stiruntil just moistened. Fold in carrots, zucchini and raisins. Turn batter out into 12 oiled muffin tins for small muffins, filling two-thirds full; for larger muffins, fill 8 muffin tins three-fourths full. Bake for 20 minutes for smaller muffins, 20 to 25 for larger, or until a pick inserted in center comes out clean. Serve warm.

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