|All purpose flour||1 Cup (16 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs), packed|
|Baking powder||2 Teaspoon|
|Eggs||2 , beaten|
|Carrot||1 Cup (16 tbs), finely shredded|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Thoroughly stir together flour, brown sugar, baking powder, and salt; make a well in center.
Combine eggs, carrot, oil, and lemon juice; add all at once to dry ingredients, stirring just till moistened.
Fill paper bake cup-lined or well-greased muffin pans 3/4 full.
Bake at 375° about 25 minutes.