Baby Carrot Nut Muffins

We had some Baby Carrots in the fridge so I made some healthy muffins! The cinnamon and nutmeg is so fitting for this chilly fall weather we're having in SF. They're also not too sweet and very moist. The walnuts also had a wonderful crunch!

Ingredients: (6 muffins)

1 c shredded carrots (10 baby)
1/2 c sugar
1/4 c vegetable oil
1 egg
3/4 c all-purpose flour
1/4 c coarsely chopped walnuts
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Prep:

1. Preheat oven to 350ºF. Line a 6-muffin pan with liners.
2. Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.