CARROT CAKE MUFFINS

Name: CARROT CAKE MUFFINS
Ingredients: 2 1/2 cups AP flour (original called for whole wheat – these muffins were the perfect consistency with AP – if you go with whole wheat I would add a little more milk and a little more baking soda); 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon freshly grated nutmeg; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 2 eggs; 1/3 cup brown sugar; 1/3 cup canola oil; 1 1/3 cups buttermilk (I didn’t have any – subbed milk + 1 Tbsp. vinegar); 1 teaspoon vanilla; 2/3 cup raisins, tossed with 1 tbsp. flour; 1 1/2 cups grated carrots

CARROT CAKE MUFFINS was pinched from <a href="http://www.kitchendaily.com/recipe/carrot-cake-muffins" target="_blank">www.kitchendaily.com.</a>

INGREDIENTS

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2 1/2 cups AP flour (original called for whole wheat – these muffins were the perfect consistency with AP – if you go with whole wheat I would add a little more milk and a little more baking soda)

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2 teaspoons baking powder

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1 teaspoon baking soda

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2 teaspoons ground cinnamon

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1 teaspoon freshly grated nutmeg

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1/2 teaspoon ground allspice

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1/2 teaspoon salt

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2 eggs

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1/3 cup brown sugar

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1/3 cup canola oil

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1 1/3 cups buttermilk (I didn’t have any – subbed milk + 1 Tbsp. vinegar)

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1 teaspoon vanilla

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2/3 cup raisins, tossed with 1 tbsp. flour

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1 1/2 cups grated carrots

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