Carrot Ginger Muffins

Directions

1. 1
   Heat the oven to 350 degrees F. 
2. 2
   Line a 12 cup muffin pan with paper liners and spray the insides of the liners lightly with spray oil. 
3. 3
   Toast the pecans on a sheet pan in the oven for about 5 to 10 minutes, until fragrant. Set aside to cool. 
4. 4
   In a medium bowl, whisk together the buttermilk, brown sugar, vegetable oil, grated ginger, vinegar, and vanilla extract. 
5. 5
   In another bowl, whisk together the flour, baking powder, cinnamon, ground ginger, baking soda, and salt. 
6. 6
   Pour the liquid ingredients into the dry ingredients and mix with a rubber spatula until just combined. 
7. 7
   Fold in the carrots, raisins, and pecans. 
8. 8
   Divide the batter evenly among the muffin cups.
9. 9
   Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. 
10. 10
    Let the muffins cool in the pan on a wire rack for ten minutes, and then remove the muffins from the pan to continue to cool on the wire rack. 
11. 11
    Store the muffins in an airtight container.