Carrot Whole Wheat Muffins

1 ½ cup unbleached flour
½ cup whole wheat flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
1 egg
½ cup chopped nuts (pecans or walnuts) or sunflower seeds
½ cup grated carrot
¼ cup corn, canola, or nut oil (walnut or almond)

Preheat oven to 400*.  Spray a 12-cup muffin tin with non-stick baking spray and divide muffin batter into each tin.  Bake for 20 minutes or until light brown.  Serve hot with jam and butter.