Tool

• Muffin pan

• Mixing bowls

Ingredients

• 2 cups all‑purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ¾ teaspoon salt

• 1 cup granulated sugar

• ¾ cup vegetable oil

• 3 large eggs

• 1 teaspoon vanilla extract

• ¼ cup whole milk

• 2 cups grated carrots

• ½ cup chopped walnuts

• ½ cup raisins

Direction

Prep

• Preheat oven to 375°F.

• Line a muffin pan with 12 paper liners.

Mix Dry Ingredients

• In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

Mix Wet Ingredients

• In a large bowl, whisk sugar, oil, eggs, vanilla, and milk until smooth.

Combine

• Add dry mixture to wet mixture. Stir gently until just combined.

• Fold in carrots, walnuts, and raisins.

Bake

• Divide batter evenly (cups will be almost full).

• Sprinkle tops with sugar if desired.

• Bake 18–22 minutes, until tops are springy and a toothpick comes out with a few crumbs.

• Cool 5 minutes in the pan, then transfer to a rack.

Notes

• Measure flour accurately: Too much flour makes muffins dry.

• Use freshly grated nutmeg: Stronger flavor than jarred.

• Don’t over‑mix: Mix until just combined to avoid dense muffins.

• Don’t overfill: Leave room for rising.

• Sugar topping: Adds crunch and sparkle.

Nutrition

(per muffin)

Calories: 343kcal • Carbs: 41g • Protein: 5g • Fat: 19g
Saturated Fat: 3g • Polyunsaturated Fat: 10g • Monounsaturated Fat: 4g • Trans Fat: 0.1g
Cholesterol: 47mg • Sodium: 281mg • Potassium: 192mg • Fiber: 2g • Sugar: 18g
Vitamin A: 3642IU • Vitamin C: 2mg • Calcium: 63mg • Iron: 2mg