Prep Time::20 mins
Cook Time::20 mins
Additional Time::20 mins
Total Time:: 1 hr
Servings::18
Yield::18 muffins
Ingredients
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1 cup raisins
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
¾ cup brown sugar
4 large eggs
3 cups shredded carrots
Directions
Gather all ingredients.
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Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.
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Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
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Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
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Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined.
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Gradually mix in flour mixture, then fold in carrots and drained raisins.
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Spoon into the prepared muffin cups.
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Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes.
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Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
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