1/4 c. each butter and firmly packed brown sugar
2 eggs
1 tbsp. each lemon juice and water
1 c. finely shredded, lightly packed carrots
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground ginger
1/2-3/4 c. chopped nuts (optional)

Beat butter and sugar until creamy. Add eggs and beat until light and fluffy. Stir in juice, water and carrots. Stir until well blended. In separate bowl, combine flour with baking powder, salt and ginger; sift into carrot mixture. Add nuts. Stir just enough to moisten dry ingredients. Spoon into greased 2 1/2 inch muffin cups, fill about 2/3 full. Bake at 400 degrees for 20 minutes, or until springs back. Makes about 12.