Spicy Carrot Muffins

This recipe is from 'Robin Hood Home Baking', a book that I got for Christmas several years ago. The first time I tasted these muffins I knew that I would no longer have to search for another carrot muffin recipe-these are the best! I followed the directions exactly, but omitted the walnuts. Sometimes I use half whole wheat flour too. I always double the recipe and try to sneak a few away for the freezer;)

• Ready In: 35 mins
• Serves: 12

Ingredients

• 2  cups Robin Hood all-purpose flour
• 1 1⁄4 cups granulated sugar
• 3⁄4 cup raisins
• 1⁄2 cup  chopped walnuts
• 2  teaspoons baking soda
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 2 1⁄2 cups  grated peeled carrots
• 3  eggs
• 3⁄4 cup  vegetable oil

Directions

1. Combine flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir Well.
2. Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring until just moistened. Spoon batter into prepared muffin pans, filling 3/4 full for regular muffins, or full for large sized muffins.
3. Bake for 20 minutes for regular muffins, or 27 miniutes for large muffins or until tops spring back when lightly touched.
4. May omit nuts.
5. May replace carrots with shredded zucchini.