1 c. shredded fresh carrots
1/2 c. chopped walnuts
1/2 c. raisins
1/2 c. sugar
3/4 c. melted butter
2 eggs, slightly beaten
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Combine carrots, nuts and raisins. Set aside. Beat sugar with melted butter until light. Add eggs, blending well. Stir in flour, baking powder, baking soda and salt just until flour is blended. Don't over mix. Fold in carrot mixture. Fill 12 buttered muffin tins with mixture. Bake at 400 degrees for 20 minutes or until muffins are golden. Serves 12.