Ingredients:

1/4 cup butter

1/4 cup brown sugar

2 eggs

1 Tablespoon lemon juice

1 Tablespoon water

1 cup shredded carrots

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/2 to 3/4 cup chopped almonds or pecans

Beat the butter and brown sugar together. Add eggs and beat until light and fluffy. Stir in lemon juice, water, and carrots. Blend well. In a separate bowl, combine flour, baking powder, salt, and ginger; sift into carrot mixture. Add chopped nuts; stir to moisten. Spoon into greased muffin pan, filling each cup 2/3 full. Bake at 400 degrees for 20 minutes.

Makes: 12 muffins

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