Spiced Carrot Muffins

1 1/2 cups All-purpose flour
3/4 cup brown sugar, packed, (light brown sugar)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 pinch allspice
1 pinch ginger
1 large egg
1/2 cup buttermilk
1/3 cup vegetable oil
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots, (about 4)
1/2 cup raisins or currants

Preheat oven to 400 degrees and grease 12 1/2 cup muffin tins. In a
medium bowl whisk together flour, sugar, baking powder, baking soda,
cinnamon, salt, nutmeg, allspice and ginger. In a bowl whisk together egg,
buttermilk, oil, vanilla and stir in carrot and raisins. Add egg mixture
to flour mixture and stir batter until just combined. (Batter will be very
thick). Divide batter among prepared tins and bake in middle of oven 15
minutes, or until a tester comes out clean.

Serving Size: 12

http://www.neopets.com/refer.phtml?username=duckiewoman

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/