A few months ago, Caroline hopped in my car with ONE muffin, announcing that she had made the most delicious muffins the night before, and that there was only one left and she was saving it for a snack.  Thanks a lot for sharing, I said!  I ended up getting a bite and asking for the recipe.  Here’s our take on a classic from the LLLI’s cookbook:

Carrot Spice Muffins

1 1/2 cups flour  |  1 teaspoon baking soda  |  1 teaspoon baking powder  |  1/2 teaspoon cinnamon  | 1/4 teaspoon nutmeg  |  1/8 teaspoon ginger  |  1/8 teaspoon allspice  | 1/2 teaspoon salt  |  1/3 cup brown sugar  |  1 egg  |  1/2 cup buttermilk or plain yogurt  |  1/3 cup oil or butter  |  1 1/2 cups grated carrot  |  1/2 cup raisins or craisens   |  1/2 cup walnuts or your favorite nut

Preheat oven to 400 degrees.  Mix together all dry ingredients.  In another bowl, mix together all wet ingredients.  Add carrots, raisins/craisens, and nuts to wet ingredients.  Combine wet and dry mixtures, stirring only until JUST mixed.  Scoop into muffin tins.  Bake for 12-15 minutes.