Golden Nugget Carrot Muffins

senseicheryl's Note:

This recipe was featured in an email this morning from the www.kingarthurflour.com website. "These moist, tender muffins are a lovely gold, flecked with bright orange carrots. Studded with raisins and walnuts, they'll remind you of a Morning Glory muffin."

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 2 ¼ cups unbleached all-purpose flour
• ½ cup granulated sugar
• ¼ cup light brown sugar , firmly packed
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon salt
• 1⁄3; cup golden raisin
• 1⁄3; cup walnuts , diced
• 2 large eggs
• ¾ cup water
• 1⁄3; cup vegetable oil
• 1 cup carrot , grated, lightly packed, about 2 medium-large carrots

Directions:

1. Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
2. In a medium-sized bowl, whisk together the dry ingredients, including the raisins and nuts.
3. In a small bowl, whisk together the eggs, water and oil.
4. Stir the wet ingredients into the dry ingredients.
5. Fold in the grated carrots, stirring to combine.
6. Divide the batter among the muffin cups, filling them quite full.
7. Bake the muffins until a toothpick inserted in the center of one comes out clean, about 20 minutes.
8. Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.