Spicy Carrot Muffins - cooking recipe

Ingredients

2 cups Robin Hood all-purpose flour
1 1/4 cups granulated sugar
3/4 cup raisins
1/2 cup chopped walnuts
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 1/2 cups grated peeled carrots
3 eggs
3/4 cup vegetable oil

Preparation

Combine flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir Well.
Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring until just moistened. Spoon batter into prepared muffin pans, filling 3/4 full for regular muffins, or full for large sized muffins.
Bake for 20 minutes for regular muffins, or 27 miniutes for large muffins or until tops spring back when lightly touched.
May omit nuts.
May replace carrots with shredded zucchini.