Awesome Carrot Muffins

Recipe View Assemble all your ingredients for a smooth baking process.

Recipe View Plump the raisins by soaking them in 2 cups of warm water for 15 minutes. This adds extra moisture and enhances their sweetness. Drain well and set aside. (Time: 15 minutes)

Recipe View Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining 18 standard muffin cups with paper liners. (Time: 5 minutes)

Recipe View In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. This ensures a light and even texture in your muffins. (Time: 5 minutes)

Recipe View In a large bowl, using an electric mixer, beat together the vegetable oil, brown sugar, and eggs until the mixture is light and well combined. (Time: 3 minutes)

Recipe View Gradually add the sifted flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the shredded carrots and the drained raisins. (Time: 5 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling each about ⅔ full. (Time: 10 minutes)

Recipe View Bake in the preheated oven for 20 to 30 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back lightly when pressed. (Time: 20-30 minutes)

Recipe View Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. (Time: 5 minutes)