Moist Carrot Muffins

2 cups Swans Down cake flour (scoop flour into measuring cup, then level off)

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Cake flour and buttermilk gives carrot muffins a tender, light crumb -- shredded carrots make them moist.

1 teaspoon baking soda

2 teaspoon baking powder

teaspoon ground cinnamon

1/8 teaspoon salt

11/3 cups light brown sugar

2/3 cup vegetable oil

1 large egg

1 cup buttermilk

1 teaspoon vanilla extract

2 large or 3 medium carrots, finely shredded

Preheat oven to 400 degrees; adjust rack to middle position. Line a 12-cup muffin tin with paper liners. Whisk the flour with soda, powder, cinnamon, and salt. In a separate bowl, mix the sugar, oil, egg, buttermilk and vanilla. Gently whisk the wet ingredients into the dry ingredients; do not over mix. Fold in the carrots. Divide mixture among muffins cups. Bake for 15 minutes, then reduce heat to 350 degrees. Bake for 10 minutes more, until muffins are golden brown and spring back when lightly touched with fingertips. Cool muffins in pan for 5 minutes, then remove to wire rack to finish cooling. Muffins will keep in a tightly sealed container for up to three days, or frozen, tightly wrapped, or up to 3 months.