Carrot Raisin Cupcakes
Ingredients:
- 2 cups flour, all-purpose
- 2 tsp cinnamon ground
- 1 tsp nutmeg ground
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup brown sugar packed
- 2 large eggs beaten
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 cups carrots shredded
- 1/2 cup raisins, seedless
Preparation:
Preheat oven to 400° F.
Place baking cups on cookie sheet, set aside.
In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened.
Stir in carrots and raisins.
Spoon batter into bake cups, filling 3/4 full. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool 5 minutes, remove from pan.
Servings: 1 dozen cupcakes Print This Page
