1 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 c. milk (optional)
2 eggs
3/4 c. sugar
1 c. oil
1 tsp. carrot pieces (wash & cut into 1" pieces, no need to peel)
1/2 c. raisins (optional)
1 tsp. vanilla extract

Heat oven to 350 degrees. Combine flour, soda, cinnamon and salt in large mixing bowl. Set aside. Chop nuts in blender and add to dry ingredients. Put eggs, sugar, oil and vanilla in blender. Process until smooth. Add carrot pieces and blend on high until carrots are chopped fine. Pour over dry ingredients and mix only until moistened. Add raisins if you wish. Spray muffin pans with Pam and spoon in batter. Makes 4 dozen mini muffins. Bake about 12 to 15 minutes or 2 dozen regular size muffins. Bake about 20 to 25 minutes.