1 1/2 c. flour
2 tsp. baking powder
1/2 c. brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 egg, beaten
1 c. milk
1/4 c. vegetable oil
1 c. grated carrot

Preheat oven to 375 degrees. Grease muffin cups. In a bowl, sift flour with all the dry ingredients. In another bowl, combine egg, milk and oil. Add egg mix to flour mix. Fold in carrots. Fill greased muffin cups 2/3 full with batter. Bake for 35 minutes or until toothpick inserted in center comes out clean. Remove pan from oven, let stand for 5 minutes. Then cool muffins on rack.