Carrot Cake Muffins

I'm going to be honest I am a big cupcake and muffin non-believer. I have found great recipes for cupcakes and muffins but for some reason there are no pictures of what the actual muffin/cupcake looks like from the inside!! Am sorry but I need to the the inside of your muffin (go ahead make all the jokes you want), but am serious it may just be me. I just think it's important to see the consistency of the muffin/cupcake from the inside...is it moist,soft and ready to eat or is it hard,doughy ew. Having said that I went on the search for one and found some with no pictures of the muffin from inside :(
Soooo I used a modified carrot cake recipe from before to make these the way I intended. And they turned out just the way I wanted them to which made me so happy especially because while I was making these last Sunday (remember I tweeted y'all pix as it was happening) I wasn't having a very good weekend bleh :( . But all that has passed and all is well with the world again :)

I got a cupcake stand for Christmas from my niece Amy  :)

The inside of my muffin! I loved these they were so soft.

Carrot Cake Muffins

Ingredients:

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
•  3 eggs
• 1/3 cup light brown sugar 
• 1/3 cup sugar
• 2/3 cup canola oil
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 2/3 cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour (this prevents the raisins from sinking to the bottom of the liner)
• 1 1/2 cups tiny carrot pieces

Popped muffin tops

Directions:


Preheat the oven to 325F.  Place cupcake liners on the muffin pan.
In a mixing bowl mix grated carrots and raisins, add in the oil and let them soak for 5 minutes. In another bowl mix flour, baking soda, baking powder, salt, nutmeg, ground allspice, cinnamon and cloves. Add the flour mixture to your carrot mixture and incorporate well. Add in vanilla extract,eggs and finally the milk. Mix with spatula not the electric mixer, no, no. Just make sure the egg is incorporated do not over mix because that will make your muffins dough-y and bubbly from the inside.

See make sure they are almost filled to the very top

Now you can spoon, I used a measuring tablespoon to scoop into each liner about 3 1/2 tbs. To the near top of the liner that way while they're baking they pop out. Oh yea I used a non-stick muffin pan too. This recipe makes 19 muffins and they bake for 20-25 minutes.

For the moment of truth. This is me showing how soft and moist these muffins were from the inside

Nice!

What I liked most was that not only were they soft and moist but the carrots were truly visible even from the muffin tops and the raisins made them sweet without me having to add anymore sugar.
I hope you like this recipe! :)