2 cup flour
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 cup white sugar
1 cup white splenda(or white sugar)
1 1/4 cup oil(tasteless, I used canola oil)
4 eggs
3 cup carrot shredded
1 cup nuts(optional)(I used half a cup of walnuts)
1/2 cup raisins
mixy mix
makes 18 full muffins. probably could make 24 if you stretch the batter out through 24 cups
350F
14-18 minutes(mine actually took closer to 20-22 minutes because of how full I made the cups)
I sprinkled with icing sugar when they cooled down, instead of loading them up with cream cheese frosting(which I cant have anyway)
they look good, and taste good. and i finally made something to put in my new pastry stand!
