Lisa's Southern Kitchen

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Ingredients:

• 2 cups Shredded Carrots

• 2 cups Self-Rising Flour

• 1 cup Granulated Sugar

• 1/2 tsp. Salt

• 1/2 tsp. Ground Cinnamon

• 1/2 tsp. Ground Ginger

• 1/2 tsp. Ground Cloves

• 2 tsp. Vanilla Extract

• 1/2 cup Vegetable Oil

• 1/2 cup Unsalted Butter, melted

• 2 Eggs

Instructions:

1. Preheat oven to 350 degrees and line a muffin pan tins with muffin liners.
2. In a bowl of stand up mixer add in the flour, sugar, cinnamon and ginger, salt, mix well until combined.
3. Add in the carrots, vanilla extract and oil, butter, eggs, beat well until combined.
4. Pour the batter into muffin tins liners and bake for 35 minutes until light golden brown.
5. Let muffins cool for 15 minutes before serving.