Easy carrot muffins

Line cupcake tray with cupcake paper holders

Sift flours, baking powder and baking soda and cinammon, set aside.

In a medium bowl, whisk together eggs, Egg whites, vegetable oil and vanilla. Stir in carrots and raisins

Spoon the batter into prepared baking tray, filling them up-to 3/4 full.

In Separate bowl combine desired topping. Here I used oats, poppy seeds and sunflower seeds: sprinkle over muffin tops.

Bake at 180 degrees for 20 minutes or until the tops are golden and spring back when lightly pressed.

Serve with masala Chai.