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CARROT MUFFINS
Makes 12 muffins
1/2 cup oil
1 cup dark brown sugar
2 beaten eggs
1 1/2 cups
shredded carrots
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon
baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup
buttermilk
1/4 cup honey
Preheat oven to 350 degrees.
Beat
eggs, add sugar, honey, oil and carrots. Mix well. Add dry ingredients along
with buttermilk.
Bake for 25 minutes or until a toothpick inserted in the
center comes out clean. Transfer muffins on a rack to cool.
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