CARROT MUFFINS
1 1/2 c unsifted flour
1/4 c 
brown sugar firmly packed
brown sugar firmly packed1 tsp baking powder
baking powder1 tsp baking soda
baking soda1 tsp cinnamon
cinnamon1/4 tsp salt
1 c finely shredded carrots
finely shredded carrots1/2 c +2 T chopped walnuts
2 eggs, beaten
eggs, beaten1/2 c+2 T sorghum
1/3 cmelted butter
melted butterDIRECTIONS
Preheat oven to 350 degrees. In medium bowl, sift dry ingredients: stir in carrots and 1/2 cup walnuts. In small bowl, combine eggs, 1/2 cup sorghum and butter: stir into flour mixture only until moistened. Fill paper-lined or greased muffin pans 3/4 full. Drizzle remaining sorghum evenly over batter; top with remaining 2 tablespoons walnuts. Bake 18 to 20 minutes. Cool 5 minutes; remove from pan.
