Source: Campbell's Recipes

Carrot-Spice Muffins
Keep the sweet secret of carrots and tomato juice and just serve these muffins because they are so very good.
Serves: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes


2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup Campbell's® Tomato Juice
1 medium carrot, shredded (about 1/2 cup)
1/2 cup chopped walnuts or raisins
1/3 cup Vegetable Oil
1 egg, beaten

Heat the oven to 400°F.  Grease 12 (2 1/2-inch) muffin-pan cups.
Stir the flour, sugar, baking powder, cinnamon, salt, baking soda, ginger and nutmeg in a large bowl.
Beat the tomato juice, carrot, walnuts, oil and egg in a medium bowl with a fork or whisk.  Add the tomato juice mixture to the flour mixture and stir just until blended.  Spoon the batter into the muffin-pan cups.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.  Remove the muffins from the pans and let cool on wire racks for 10 minutes.