Bunny Mate (Carrot Muffins)
- 3 cups All Purpose Flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon all-spice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger powder
- 2 cups finely grated carrots
- 1 cup buttermilk
- 1 1/2 cups sugar
- 1 cup butter, softened
- 3 eggs
- Preheat oven to 350 degrees Farenheit. Line 24 standard muffin cups with paper baking cups. Combine flour, baking powder, cinnamon, baking soda, salt, all-spice, nutmeg and ginger in a medium bowl. Combine grated carrots and buttermilk in a small bowl. Mix well. Beat butter and sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add in the flour mixture and carrot mixture beating well after each addition. Spoon batter into prepared muffin cups filling two thirds full. Bake for 20 to 22 minutes or until toothpick inserted into centers comes out clean. Serve hot or you may cool muffins and serve with your favorite toppings/frosting.
flour, baking powder, ground cinnamon, baking soda, salt, allspice, nutmeg, ginger powder, carrots, buttermilk, sugar, butter, eggs
Taken from www.epicurious.com/recipes/member/views/-bunny-mate-carrot-muffins-50106689 (may not work)