Boxes and Baskets

Carrot/Raisin Muffins

1 Cup Sugar

1/4 cup butter

1/4 cup molasses

1/2 cup vegetable oil

3 eggs

2 tablespoons buttermilk

1/2 teaspoon vanilla

2 1/2 Cups flour

2 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded carrots

1 cup raisins

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Use a mixer to combine the sugar, butter and molasses. Add vegetable oil, eggs, buttermilk and vanilla. Mix well about 1 minute or until creamy. In a separate bowl mix together the flour, baking soda and salt. Combine dry ingredients with wet ingredients and mix well by hand. Add carrots, raisins and walnuts and distribute the batter evenly into a lightly greased large muffin tin. Bake 35 to 40 minutes, or until toothpick comes out clean.