Carrot Muffins

This recipe comes to us from the magazine, Parenting.

I wouldn’t call these muffins healthy, but they do have a good amount of carrots and raisins so you can feel good about serving them to your kids– or just eating them yourself as I did!

1 stick of butter (½ cup), melted
2 eggs
¾ cup sugar
½ cup milk
1 ½ cups grated carrots (I used 6 small carrots)
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg (optional)
¼ tsp salt
½ cup raisins

1. Preheat the oven to 400 degrees F.

2. Combine the sugar and eggs with an electric mixer. Add the liquid ingredients of milk and melted butter.

3. Measure the flour, baking powder, baking soda, spices and salt into a sifter. Sift the ingredients into the liquid ingredients. Fold in the carrots and the raisins.

4. Use muffin liners or spray muffin tins. Fill each half full with the batter. Bake for 20 minutes.

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