Spiced Carrot Muffins
Posted by jaynem on Nov 29, 2011 in Uncategorized |
- 2c flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 2/3 c light brown sugar
- 1 c buttermilk or sour cream
- 6 T butter, melted
- 2 large, finely shredded carrots (1 1/2 cups)
- Raisins, currents or raisins (1/2 cup)
Preheat oven to 425. Line muffin cups w/paper liners (12)
In large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon. In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk and melted butter. Add wet ingredients to the dry and using a rubber spatula, stir just until evenly moistened. Fold in carrots and raisins just until evenly distributed.
Spoon into muffin cups, filling 3/4 full. Bake to golden brown, and toothpick inserted into center comes out clean, 15-18minutes. Cool.