Title: Spiced Carrot Muffins Hastings House**
Categories: Muffins Bread Brunch Gourmet Vegetarian
Yield: 12 Servings
| 1 1/2 | c | All-purpose flour |
| 3/4 | c | Brown sugar, packed, (light brown sugar) |
| 1 | ts | Baking soda |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 1 | pn | Allspice |
| 1 | pn | Ginger |
| 1 | lg | Egg |
| 1/2 | c | Buttermilk |
| 1/3 | c | Vegetable oil |
| 1/2 | ts | Vanilla |
| 1 1/2 | c | Finely shredded carrots, (about 4) |
| 1/2 | c | Raisins or currants |
Preheat oven to 400 degrees and grease 12 1/2 cup muffin tins. In a medium
bowl whisk together flour, sugar, baking powder, baking soda, cinnamon,
salt, nutmeg, allspice and ginger. In a bowl whisk together egg,
buttermilk, oil, vanilla and stir in carrot and raisins. Add egg mixture to
flour mixture and stir batter until just combined. (Batter will be very
thick). Divide batter among prepared tins and bake in middle of oven 15
minutes, or until a tester comes out clean. Calories per muffin using oil:
223, using applesauce in place of oil: 172 Source: Gourmet 4/94 - Hastings
House, British Columbia