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Spiced Carrot Muffins

1 1/2 c All-purpose flour
3/4 c Brown sugar, packed, (light brown sugar)
1 ts Baking soda
1/2 ts Cinnamon
1/2 ts Salt
1/4 ts Nutmeg
1 pn Allspice
1 pn Ginger
1 lg Egg
1/2 c Buttermilk
1/3 c Vegetable oil
1/2 ts Vanilla
1 1/2 c Finely shredded carrots, (about 4)
1/2 c Raisins or currants

Preheat oven to 400 degrees and grease 12 1/2 cup muffin tins. In a medium bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, salt, nutmeg, allspice and ginger. In a bowl whisk together egg, buttermilk, oil, vanilla and stir in carrot and raisins. Add egg mixture to flour mixture and stir batter until just combined. (Batter will be very thick). Divide batter among prepared tins and bake in middle of oven 15 minutes, or until a tester comes out clean.

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