Fluffy Carrot Muffins

Once again, this recipe was found on www.allrecipes.com. They turned out amazing, although I need to remember not to use the amount of salt recipes call for because I did find them too salty. Alex and I both loved them, and I will definitely be making them again.

1 1/3 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot

Preheat oven to 350F. Grease a muffin tin (or line with baking cups).
Sift together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla and carrot; fold into the flour mixture. Pour the batter into the muffin tins.
Bake in the preheated oven until toothpick inserted in center of muffins comes out clean, 15-20 minutes.
Remove to cool on wire racks.
Makes 12 muffins.