Thursday, June 24, 2010

Carrot Cake Muffins II

1/2 C sugar
1 1/2 C grated carrots
1 tsp. cinnamon
1 tsp. nutmeg
1 C raisins
1 C water
1/2 C orange juice
2 T butter
2 C flour
2 tsp. baking powder ( corn free)
1/2 tsp. salt
Combine sugar, carrots, spices, raisins, water, juice and butter in a large pan. Heat until butter is melted, stir. Cool to lukewarm. Add flours, baking powder and salt to wet mixture. Mix well. Place batter into 12  muffin cups. Bake at 400 degrees for 25 minutes.

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