Carrot Muffins

These flavorful muffins are moist and not overly sweet, making the perfect Easter treat!

Carrot Muffins

2 eggs

1 1/2 cups of orange juice

1 cup (2 sticks) melted butter

1 cup brown sugar

2 cups white flour & 2 cups wheat flour (I used all wheat flour)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

4 cups shredded carrots
Raisins (optional)

Beat the eggs lightly in a large bowl. Add orange juice, butter, and sugar and beat well. Sift together the dry ingredients in a medium-sized bowl. Stir into the egg mixture, mixing only until the dry ingredients are moistened. Gently fold in the carrots and, if desired, add raisins.  Spoon muffin tins coated in paper cupcake liners until each individual cup is about 2/3 full. Bake for 20 minutes at 400 degrees. Enjoy! Makes approximately 2 1/2 dozen.

Store the leftover muffins (if there are any!) in an airtight container or plastic bag.

~ Julia