Muffins with carrots and nuts

Here's a tasty recipe for Carrot Nut Muffins:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup vegetable oil or melted unsalted butter
• 2 large eggs
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup chopped nuts (such as walnuts or pecans)
• 1/4 cup raisins or currants (optional)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).

3. Combine Wet Ingredients:

   • In another bowl, whisk together the oil or melted butter and eggs until well combined.

4. Add Carrots:

   • Stir the grated carrots into the wet ingredients.

5. Combine Wet and Dry Ingredients:

   • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

6. Fold in Nuts and Raisins:

   • Gently fold in the chopped nuts and raisins or currants (if using).

7. Fill Muffin Tin:

   • Divide the batter evenly among the muffin cups, filling each about 2/3 full.

8. Bake:

   • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool:

   • Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

These carrot nut muffins are moist and flavorful with a delightful crunch from the nuts. Enjoy them as a nutritious breakfast or a delicious snack!