Carrot Cake Muffins

How does my picture look?  I tried to make it look more professional.  Any tips from my photography inclined readers?  I brewed the coffee just to take this picture!

These are carrot cake muffins.  I've had the recipe for about a year, it came from the side of a bag of sugar.  It caught my eye because it is dairy free and includes a vegetable!  I'm going to give you the original recipe, which is fabulous, but I made a few substitutions to make it healthier.  I used half white, half 100% whole wheat flour, half the oil, added 1/4 cup unsweetened applesauce (to replace the oil), used 1 tbsp of ground walnuts instead of chopped (didn't have chopped in the pantry), added 1 tbsp of ground flax seed, and added a little bit of chopped pineapple.  I also decreased the sugar to slightly more than a 1/2 cup.  The result was very good, perhaps a little too heavy on the nutmeg.  I used the same amount, but maybe decreasing the sugar brought the spices out a little more.  My kids still ate several (and so did I).  I have added raisins in the past with success.  I hope you enjoy them!

Carrot Cake
2 eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots
2 tbsp pineapple juice
1/2 cup walnuts, chopped
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

1.  Preheat oven to 350 degrees and grease and flour a 9 inch square baking pan.  (I made 42 mini muffins instead)
2.  In a large bowl, beat together eggs and sugar until creamy.
3.  Stir in vegetable oil until well combined.
4.  Add grated carrots, pineapple juice and walnuts.  Mix well.
5.  In a separate bowl combine flour, baking powder, salt, cinnamon, and nutmeg.  Mix well.
6.  Add flour mixture to carrot mixture; stir until just combined.
7.  Pour into greased and floured baking pan and bake for 25-30 minutes or until toothpick inserted in the center comes out clean.