Carrot Raisin Cupcakes

12 Reynolds Baker`s Choice Foil Bake cups

2 cups flour

2 teaspoons ground cinnamn

1 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup packed brown sugar

2 eggs -- beaten

1/2 cup vegetable oil

1/2 cup milk

2 cups shredded carrots

1/2 cup raisins

Reynolds Crystal Color Plastic Wrap

Children look forward to a sweet treat in their lunch, so sneak in a little nutrition wherever you can. Bake these carrot cupcakes and wrap individually in Reynolds Plastic Wrap.

Preheat oven to 400 degrees F. Place Reynolds Baker`s Choice Foil Bake Cups on cookie sheet; set aside. In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt. Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened. Stir in carrots and raisins. Spoon batter into bake cups, filling 3/4 full. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes; remove from pan. Wrap individually in Reynolds Crystal Color Plastic Wrap.

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