Pumpkin Carrot Muffins

• 1/3 c. brown sugar
• 1/4 c. oil or melted butter
• 1 egg
• 1/2 c. pumpkin puree
• 1/2 c. grated carrot
• 3/4 c. all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/4 c. mini chocolate chips
• 1/4 c. raisins or currants

1. In a bowl, beat together the brown sugar, oil, egg and pumpkin puree.
2. Add grated carrot.
3. In another bowl, combine the flour, baking powder and the baking soda, cinnamon and salt.
4. Stir into the pumpkin mixture.
5. Add the chocolate chips and raisins or currants just before the batter is blended.
6. Do not overmix batter.
7. Grease muffin pans.
8. Spoon batter almost to the top of each cup.
9. Bake at 375u0b0 for 10 minutes.
10. Cool a few minutes before removing from pan.
11. Serve fresh.

brown sugar, oil, egg, pumpkin puree, grated carrot, allpurpose, baking powder, baking soda, cinnamon, salt, chocolate chips, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527472 (may not work)