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Carrot Muffins

2 c. sugar
1 1/4 c. oil
4 eggs, lightly beaten
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. carrots, grated
1/2 c. nuts, chopped
1/2 c. raisins (optional)

Preheat oven to 350 degrees. Grease muffin tin or prepare with paper liners. Beat sugar and oil in medium bowl. Blend in eggs. Sift flour, baking powder, baking soda and salt into another bowl. Gradually stir dry ingredients into oil mixture, blending well. Fold in carrots, nuts and raisins. Spoon batter into tin, filling each cup 2/3 full. Bake until tester inserted in centers of muffins comes out clean, 35 to 40 minutes. Serve warm. Makes 2 1/2 dozen.

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