Cynthia Brandon SUNNY CARROT MUFFINS
2 cups self-rising flour
1/3 cup sugar
1 cup milk
1/4 cup vegetable oil
1 large egg
Preheat oven to 400F.
Stir together flour and sugar in a medium bowl; stir in 1/2 cup raisins, 1/2 cup shredded carrot, 3/4 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg into flour mixture.
Make a well in center of mixture using a wooden spoon.
Whisk milk, oil, and egg in a small bowl until smooth. Pour milk mixture into well, and stir just until moistened.
Spoon batter into lightly greased muffin pans, filling 3/4 full.
Bake at 400F for 18 minutes or until golden.
Remove muffin pans from the oven. Invert muffins onto a wire rack. Serve warm.
Recipe Resource: SOUTHERN LIVING KIDS COOKBOOK