Gingerbread Muffins

GINGERBREAD MUFFINS

(Photo by Lorinda Fleming)

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2 eggs
1/2 c. oil
2 tsp. vanilla
1 c. water
1 large carrot, peeled & grated
2 1/2 c. baking mix
1/4 c. molasses
1/2 tsp. cinnamon
1 Tbsp. ground ginger
1 c. raisins

Preheat oven to 400° and place liners in muffin tins. This makes 12 regular sized muffins.

Place everything in a bowl and mix together well. It is okay to be a little lumpy.

Scoop enough into each liner to fill 3/4 full. More is fine too. Bake 20 minutes or until toothpick test is clean.

Leave in tin for 5 minutes and then move onto a wire rack to cool.

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