INGREDIENTS:

1 1/4 C. flour
1/2 C. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
3/4 C. mild flavored oil
2 eggs
1 tsp. vanilla
1 jar of Carrot Cake Conserve

Preheat oven to 350 degrees.

Grease or line a 12 Ct. muffin tin.

Combine dry ingredients in a large bowl. In a smaller bowl, stir together the oil, eggs, vanilla and conserve. Add the wet ingredients to the dry. Stir until well combined.

Portion into the muffin tin. Bake for 18 - 20 minutes. Cool completely and ice with Cream Cheese Frosting, if desired.