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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