Carrot Muffins

Preheat oven to 375 F. Line a 12-count muffin tin with paper liners or grease it. Set aside.

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of the dry ingredients. Add remaining ingredients and stir until just combined. Do not over mix.

Fill prepared muffin tins 3/4 full. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and set on a rack. Allow muffins to cool for 5 minutes before transferring the muffins to a wire rack to cool completely.

Note regarding buttermilk: If you don’t have buttermilk you can make your own. Add 1 tablespoon lemon juice or white vinegar to a 1 cup measure. Add enough milk to equal the 3/4 cups called for in the recipe. Let milk mixture stand for 5 minutes before using.