1/4 cup orange juice
1/4 cup raisins or currants
1/2 cup grated carrot, about 1 medium carrot
1/2cup chopped pecans
1 cup granulated sugar
2/3 cup Canola or vegetable oil
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour, stir before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Line 12 muffin cups with paper liners. Heat orange juice just to a simmer on stovetop or in microwave. Add raisins or currants and remove from heat. Set aside.
In a mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Combine the dry ingredients and add to first mixture, mixing just until ingredients are moistened. Drain raisins and fold into the batter with the chopped nuts and grated carrots.

Fill muffin cups about 2/3 full; bake in preheated 375° oven for 18 to 23 minutes, or until the muffins bounce back when lightly touched with a finger.
Makes 12 muffins.