Carrot Muffins

I try to make a different kind of muffin every week. They all seem to be good so I'm posting the recipe here. These muffins are moist and delicious. Apparently this recipe is from the Knotty Pine: a local restaurant and bakery that no longer exists. So it's a good thing I can make them myself. The extra step of boiling the raisins to plump them up is worth the effort. 

Carrot Muffins

1 cup raisins
1 cup water
1/2 cup butter, room temperature
1/2 cup brown sugar
4 eggs
1/4 cup molasses
1 cup milk
3 cups all purpose flour
3 tsp. baking powder
3 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. cinnamon
4 cups grated carrot

Boil raisins for 20 minutes or until water is absorbed. Cool.
Cream butter with brown sugar. Add eggs and beat well. Beat in molasses and milk (mixture will look curdled)
Stir together dry ingredients and add to mixture alternately with carrot. Gently stir in raisins. Grease muffin tin or use liners. Fill each cup heaping with batter. Bake for 15 to 20 min in preheated 400F oven. Let cool in tins before removing. Makes 18 generous muffins.