Tall, fluffy carrot muffins are studded with golden raisins and chopped walnuts to make a hearty, spiced muffin perfect for any time of day
2 ¼cupsall-purpose flour
¼cuplight brown sugar
1 ½cupgrated carrots
Preheat oven to 400 degrees. Line cupcake tin with cupcake liners. Set aside.
Add flour, sugars, baking powder, baking soda, cinnamon, and ginger to a large bowl and whisk together. Add raisins and nuts and toss together. In a small bowl, whisk eggs, oil, and water. Add wet ingredients to the dry ingredients, along with grated carrots. Fold all ingredients together gently and slowly, being careful not to overmix!
Scoop batter into prepared cupcake tins so that each cupcake tin is completely full. Place into preheated oven and cook for 20-22 minutes, or until toothpick comes out clean when inserted into the center muffin.
Remove from oven and let cool for 5 minutes before eating. Muffins are best eaten the day they are made, however, they can be frozen for up to 3 months to eat at a later time. Reheat them in the microwave for 30 seconds to thaw them.