Carrot Cake Muffins

INGREDIENTS:

1 box Gluten Free Pantry Muffin and Scone Mix

6 tsp vegetable oil

2 eggs, beaten until light

1 1/2 tsp gluten free vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp clove

1/2 cup soy milk

1 cup grated carrot

12 ounces dried cherries

DIRECTIONS:

Preheat oven to 350 degrees Roll dried cherries in some of the mix - it prevents them from sinking to the bottom of the muffin. Grate carrots. Set aside. In a large bowl, combine the dry ingredients. In a mixer, mix eggs until light and frothy. Set aside. Mix oil, vanilla and milk with dry ingredients.  Fold in eggs, then carrots and cherries. Spoon into lined muffin tins.

Bake 15 to 16 minutes.
Yield - 12 - 15 muffins.