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CARROT AND RAISIN MUFFINS




Source of Recipe


Country Crock®


List of Ingredients




2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. ground allspice (optional)
1/4 tsp. salt
1/2 cup Shedd's Spread Country Crock® Spread
3/4 cup firmly packed dark brown sugar
2 eggs
1 cup milk
1 carrot, shredded (about 3/4 cup)
1 cup raisins


Recipe



Preheat oven to 375°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.

In large bowl, combine flour, baking powder, allspice and salt; set aside.

In another large bowl, with electric mixer, beat Shedd's Spread Country Crock® Spread and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, scraping sides occasionally, until blended. Alternately beat in flour mixture and milk until blended. Stir in carrot and raisins. Evenly spoon batter into prepared pan.

Bake 18 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.