Gold Surprise Muffins
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|All-purpose flour||1 Cup (16 tbs) (Unsifted)|
|Baking powder||2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Chopped almonds/Pecans/walnuts||3⁄4 Cup (12 tbs)|
Beat together butter and sugar until creamy.
Add eggs and beat until light and fluffy.
Stir in lemon juice, water, and shredded carrots; stir until well blended.
In a separate bowl, combine flour with baking powder, salt, and ginger; sift into carrot mixture.
Add chopped nuts, if used.
Stir just enough to moisten all the dry ingredients.
Spoon batter into greased, 2 1/2-inch muffin cups, filling each about 2/3 full.
Bake in a 400° oven for about 20 minutes or until tops spring back when lightly touched.