Carrot muffins

4 small carrots
1.5 cups of flour
0.5 tsp baking soda

1 cup of sugar
100 g of sour cream
3/4 cup of vegetable oil
salt
cinnamon, ginger, nutmeg to taste

1. Grate the carrots on a fine grater.
2. Beat the oil with sugar, add the sour cream, and while continuing to beat, add the carrots.
3. Mix the remaining ingredients and add to the carrot mixture.
4. Mix everything thoroughly.
5. Grease the muffin tins with oil and fill them 2/3 with the batter.
6. Bake the muffins in an oven preheated to 180 degrees for 20-25 minutes.
You can add nuts or raisins to the batter.