Spicy Carrot Muffins

By Nanadi-2

Ingredients

• 2 c. all-purpose flour
• 1 1/4 c. sugar
• 3/4 c. raisins
• 1/2 c. chopped walnuts
• 2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 2 1/2 c. grated peeled carrots
• 3 eggs
• 3/4 c. vegetable oil

Preparation

Step 1

Preheat oven to 350 degrees. Grease or paper line one or two 12-cup muffin pans.

Combine flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir well.
Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring just until moistened. Spoon batter into prepared muffin pans, filling 3/4 full for regular-size or full for large-size muffins.
Bake for 20 minutes for regular muffins or 27 minutes for large muffins or until tops spring back when lightly touched.

Variations:
Replace carrots with shredded zucchini.
Replace raisins with dried cranberries or dried cherries.