Makes 12

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoon powdered cinnamon

1 teaspoon ground nutmeg

½ teaspoon powdered ginger

¼ teaspoon powdered cloves

1 cup sugar

1 cup grated carrot

½ cup raisins

2 eggs, lightly beaten

¼ cup vegetable oil

¼ cup molasses

½ cup water

Streusel topping

Baker’s syrup

Pre-heat oven to 374°.  Prepare muffin pans with non-stick spray.  Combine dry ingredients in a large bowl and mix well.  Add carrots and raisins and toss to coat evenly.  Add eggs, oil, molasses and water and mix  only until the dry ingredients are just moistened.  Do not over mix.  Fill muffin tins ¾ full and top each with about 1 tablespoon of streusel.  Bake in the center of the oven for about 25 minutes or until a slim skewer inserted in the center comes out clean.  Remove from oven and immediately enhance with baker’s syrup.  Drizzle about one tablespoon over each muffin.  Allow to sit in the pans for a few minutes before removing and placing in a basket lined with a clean cloth.  Serve warm