Carrot-Spice Muffins

Cooking Instructions

PREHEAT oven to 400°F. Grease twelve 2 1/2" muffin-cups.

MIX flour, sugar, baking powder, cinnamon, salt, baking soda, ginger and nutmeg in large bowl.

MIX tomato juice, carrot, walnuts, oil and egg in medium bowl. Add tomato juice mixture to flour mixture. Stir just until moistened (batter should be lumpy). Spoon into prepared muffin-cups.

BAKE 25 min. or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Makes 12 muffins.