1 cup grated carrots
1-1/2 cups sifted flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 beaten egg
1/4 cup oil
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

In a bowl, combine flour, baking powder, brown sugar, cinnamon, nutmeg, and salt. In another bowl, combine egg, milk and oil. Add egg mixture to flour mixture. Blend in carrots.

Grease 2 muffin tins liberally. Pour in batter to fill 2/3 of each cup. Bake at 375 deg. for 35 minutes. Use a toothpick to test for doneness. Remove tins to a rack. Let stand for 5 minutes. With a greased knife, cut around each cup. Invert and tap to remove muffins. Serve immediately with softened butter.

Makes 24 muffins.