Golden Nugget Carrot Muffins

• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated sugar
• ¼ cup light brown sugar, firmly packed
• 1 1/2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/3 cup golden raisins
• 1/3 cup diced walnuts
• 2 large eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots, lightly packed; about 2 medium-large carrots

• 9 1/2 ounces King Arthur Unbleached All-Purpose Flour
• 3 ½ ounces granulated sugar
• 1 7/8 ounces light brown sugar, firmly packed
• 1 1/2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 ounces golden raisins
• 1 3/8 ounces diced walnuts
• 2 large eggs
• 6 ounces water
• 2 3/8 ounces vegetable oil
• 4 3/4 ounces grated carrots; about 2 medium-large carrots

Directions

Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.

1) In a medium-sized bowl, whisk together the dry ingredients, including the raisins and nuts.

2) In a small bowl, whisk together the eggs, water, and oil.

3) Stir into the wet ingredients into the dry ingredients.

4) Fold in the grated carrots, stirring to combine.

5) Divide the batter among the muffin cups, filling them quite full.

6) Bake the muffins until a toothpick inserted in the center of one comes out clean, about 20 minutes.

7) Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.