1/2 c. packed brown sugar
1/3 c. vegetable oil
1 egg
1 1/4 c. shredded pared carrots
1 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

1. Mix sugar and oil in medium-size bowl. Beat in egg; stir in carrots. Stir in remaining ingredients just until moistened. Fit microwave muffin pans with paper liners. Spoon batter into cups, filling 1/2 full.

2. Microwave 6 muffins on full power, rotating after 1 minute, until edges are firm but centers are still slightly soft, about 2 minutes. Repeat with remaining batter. Serve warm.