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Raisin Carrot Muffins

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


Preheat oven to 350 degrees. Grease muffin tin or prepare with paper liners. Beat sugar and oil in medium size bowl. Blend in eggs and set aside. In another bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Gradually stir mixture into reserved sugar mixture. Mix until well blended but do not overbeat. Fold in carrots, nuts and raisins, if desired. Spoon batter into tins, filling them two thirds full. Bake 35 to 40 minutes or until done. Serve warm. Makes about 2 dozen large muffins.


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