Carrot Muffins

01Method

1. 1

   Assemble all the ingredients before you begin.

2. 2

   Place the raisins in a small bowl, cover with water, and let them soak for 15 minutes, then drain well and set aside.

3. 3

   Heat the oven to 350°F (175°C) and line 18 standard muffin cups with paper liners.

4. 4

   In a bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.

5. 5

   Using an electric mixer, beat the oil, brown sugar, and eggs in a large bowl until thoroughly combined.

6. 6

   Stir the flour mixture gradually into the wet ingredients, then fold in the shredded carrots and drained raisins.

7. 7

   Divide the batter among the prepared muffin cups, filling each about two-thirds of the way up.

8. 8

   Bake until the tops spring back when gently pressed, 20 to 30 minutes.

9. 9

   Allow the muffins to rest in the tin for 5 minutes before turning them out onto a wire rack to cool completely.