Moist Carrot Muffins

Went like lightening at my dining co-op, mildly spice and ever so moist!

• Ready In: 1 hr
• Yields: 12-14 muffins

Ingredients

• 1 1⁄2 cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon allspice
• 2  eggs
• 3⁄4 cup sugar (raw is great, could do mostly white with a little brown)
• 1 1⁄2 cups  finely shredded carrots (juicing ones fine)
• 1⁄4 cup  orange juice (or 1/4 cup water with 1 tbs. lemon juice)
• 2  tablespoons  melted butter
• 3  tablespoons  vegetable oil
• 1⁄2 cup raisins
• 1⁄2 cup  chopped walnuts

Directions

1. preheat oven to 400 with pan of water at bottom of oven.
2. mix dry.
3. mix eggs and sugar.
4. mix in carrots and let sit 10 minutes.
5. mix in rest of wet ingredients.
6. fold in dry (don't over mix- will be lumpy).
7. pour into greased muffin cups (almost full).
8. bake 15-18 minutes.