Carrot-Nut Muffin-Tops - cooking recipe

Ingredients

Topping
3 tablespoons sugar
1 teaspoon cinnamon
Muffin Tops
2 large eggs
1/2 cup cooking oil
1 cup sugar
1 1/2 cups all-purpose flour (6.75 oz.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon, ground
1/4 teaspoon allspice
6 ounces carrots (total weight peeled and shredded( approx. 1 1/2 cups)
3/4 cup walnuts, coarsely chopped (or pecans)

Preparation

Preheat Oven to 375 degrees F.
Topping:
Mix together the sugar and cinnamon, set aside.
Muffins Tops::
Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
In large bowl combine the eggs, oil and sugar.
Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
Fill muffin-top cups with approximately 1/2 cup of batter.
Gently shake the pan to even out the batter.
Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
Transfer the pans to wire racks and let cool for 5 minutes.
Carefully remove the muffin-tops to the wire rack to cool.
Best served hot from the oven.