1. Sieve together dry ingredients 2-3 times.

2. Mix milk and butter till well blended.

3. Gently stir in sieved ingredients.

4. Fold in carrot, raisins.

5. Do not mix too much, lumpy batter makes better muffins.

6. Bake in preheated oven at 200^oC, for 20 minutes.

7. Or till an inserted skewer comes clean.

8. Warm or cold with or without butter/sweetened whipped cream

9. Drop spoonfuls into papercups, which are ovenproof.

10. They may also be served with tea/coffee.

Making time: 45 minutes
Makes: 12-13 muffins
Shelflife: 1 week