1/2 cup grated peeled carrot
2 Tbs orange zest
1 large egg
1/4 cup vegetable oil
1/2 cup milk (2 %)
2 Tbs orange juice
1 1/2 cups all-purpose flour
1/2 cup light brown sugar (lightly packed)
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup golden raisins (or regular raisins)
1/2 cup chopped sliced almonds
Preheat oven to 350 degrees and grease one 12 cup muffin pan.
Use a box grater to grate 1/2 cup of peeled carrot and use a zester to zest 2 Tbs of orange peel.
Add those two things to a mixing bowl with 1 large egg, 1/4 cup vegetable oil, 1/2 cup milk and 2 Tbs orange juice and mix to combine.
Next, use another larger mixing bowl to combine the dry ingredients.
Add 1 1/2 cups all-purpose flour and add a lightly packed 1/2 cup light brown sugar, add 2 tsp baking powder, 1/2 tsp ground cinnamon and 1/2 tsp salt and add 1/2 cup golden raisins and 1/2 cup chopped sliced almonds and mix to combine.
At that point, add the wet ingredients to the dry ingredients and gently fold that together until it's just combined.
Divide it into the 12 cup prepared muffin pan and place that onto the center rack of the preheated 350 degree oven.
They'll take just about 20 minutes to bake and you can use a toothpick to check them for doneness.
Use other nuts like chopped pecans or walnuts instead.