Spiced Carrot Muffins

Spiced Carrot Muffins
2 cups flour                             2 teasp baking powder                      ½ teasp baking soda
½ teasp salt                            1 teasp ground cinnamon                  2 eggs, beaten
2/3 cup packed brown sugar      1 cup buttermilk OR sour cream
6 Tablsp unsalted butter            1 ½ cups fine shredded carrots         ½ cup raisins
Preheat oven to 425. Combine flour, powder, soda, salt and cinnamon. Whisk together eggs and brown sugar. Add in buttermilk and melted butter. Add the wet ingredients
To the dry ingredients and stir until just moistened. Fold in the carrots and the raisins. Put into paper lined muffin tins, filling ¾ full. Makes 12. Bake 15-18 minutes. Cool in the pan for 2 minutes, then to a wire rack to cool completely. NOTE: These can also be frosted with a light & fluffy cream cheese frosting.