Carrot Cupcakes

These are delicious and filling cupcakes/muffins that my mom would make us for breakfast. They are filling little yummies that would hold us to lunch and sometimes, depending on the school menu, to after school!

Carrot Cupcakes (aka S-Muffins)

3/4 cup vegetable oil
3/4 cup brown sugar (light or dark)
2 eggs, lightly beaten
3/4 cup whole wheat flour*
1/4 cup white all purpose flour*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon grated orange rind
1 1/2 cups grated carrots**
6 tablespoons raisins and/or chopped nuts (if you are in the South, that means pecans)

Preheat oven to 350 degrees. Spray a 12-cup cupcake pan with vegetable spray and set aside. Cream together sugar and oil. Add eggs. Sift together the dry ingredients, then add to the wet mixture. Fold in orange rind, carrots and raisins and/or nuts. Fill the prepared cupcake pan 3/4 of the way full. Bake for 30 to 40 minutes. When cool, dust with powdered sugar. Store in a sealed container for up to a week.

*Dr. Mag's uses 3/4 cup all purpose flour and 1/4 cup bran
**Dr. Mag's sometimes substitutes zucchini, apples, or sweet potato for the carrots