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Spiced Carrot Muffins

Williams Sonoma
  • 25 minutes
  • Serves 12

INGREDIENTS

2

Carrots, peeled and finely shredded (1 1/2 cups), large

1/2 cup

Raisins

2

Eggs

2 cups

All-purpose flour

2 tsp

Baking powder

1/2 tsp

Baking soda

2/3 cup

Brown sugar, firmly packed light

1 tsp

Cinnamon, ground

1/4 tsp

Salt

6 tbsp

Butter, unsalted

1 cup

Buttermilk or sour cream