1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. chopped walnuts
1 c. finely chopped carrot (about)
1 lg. carrot
1/4 c. butter, melted
1 egg
1/2 c. milk

Preheat oven to 400 degrees. Generously grease or coat 12 medium size muffin cups with cooking spray. Sift flour, sugar, baking powder, salt, cinnamon and nutmeg into a large bowl. Toss walnuts and carrot with flour mixture. In a small bowl, using a fork, blend butter, egg and milk. Add to dry ingredients, mixing with a spoon only until dry ingredients are moistened. Spoon into greased muffin cups, filling cups 3/4 full. Bake in preheated oven 20 to 25 minutes, or until a toothpick inserted into center of muffin comes out clean. Makes 12 muffins.

Tip: Chopped walnuts plus carrot chopped in the blender, rather than grated, give these muffins a nice chunky texture.