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Mama Bear's
Marvelous Carrot Muffins

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La Belle Cuisine

Mama Bear's
Marvelous Carrot Muffins

2 1/2 cups all-purpose flour
1 1/2 cups light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup vegetable oil
1 egg
1/2 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups grated carrots
1 tablespoon minced orange zest
An 8-ounce can crushed pineapple with juice
1 cup chopped walnuts or pecans

(All ingredients should be at room temperature.)
Preheat oven to 400 degrees F. Lightly spray muffin tin (for 6 giant
muffins) with vegetable oil spray.
In a large bowl, combine flour, sugar, baking powder, baking soda,
salt, cinnamon, ginger and nutmeg.
In a medium bowl combine oil, egg, buttermilk, vanilla, carrots,
orange zest and pineapple. Stir to combine. Add liquid mixture to
flour mixture and combine briefly with wire whisk. Stir in chopped
nuts. Fill the muffin cups to the top. Bake for 5 minutes. Reduce
oven temperature to 350 degrees F. and bake for about 20 minutes
longer, or until a toothpick inserted in the center of a muffin comes
out clean. Turn the muffins out onto a wire rack. When completely
cool, store in an airtight container.
(Of course, if you really, really really want to you could top these
off with some yummy cream cheese frosting...)

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