Carrot Raisin Cupcakes

Yields:	1 dozen
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	Preparation	15 minutes
	Cooking	25 minutes
	Ready In	45 minutes

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Ingredients

2	cups	flour, all-purpose
2	teaspoons	cinnamon	ground
1	teaspoon	nutmeg	ground
1	teaspoon	baking powder
1/2	teaspoon	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

Directions

Preheat oven to 400 degrees 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.

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Member Review

Honey and Herb Grilled Pork Roast

I try to marinate for at least 24 hours. I bake this in the oven uncovered at 375 and use a little less rosemary and a lot of beer! When baking I also surround the pork with potatoes that I have parboiled, peeled, and cut up into large pieces. I baste with remaining marinade and also the pork's own juices frequently. My husband can not keep his hands off this when he sees it in the fridge!

Reviewed by mogarraz