Carrot muffins #1

Yield: 12 Servings

Measure Ingredient
¼ cup Orange liqueur
¼ cup Raisins
¼ cup Chopped pecans
1 cup Grated carrots
1 cup Sugar
⅝ cup Oil
2 Eggs
1½ cup Flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ Teaspoon salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg

Preheat oven to 350ø. Prepare muffin tins with paper liners. Heat orange liqueur just to boiling. Add raisins and remove from heat. Set aside to soak. Insert steel knife into food processor bowl and chop nuts with "on-offs". Remove and set aside. Cut carrots into chunks and use steel knife to coarsely chop. Add sugar, oil and eggs. Process until well blended, 5 to 10 seconds. Sift dry ingredients together. Add to processor bowl with chopped nuts. Process with "on-offs" just until ingredients are moist. Drain raisins and fold in by hand. Fill tins ⅔ full and bake for 35 to 40 minutes. Yield: 1 dozen large muffins.

KATHY WILKINS

(MRS. JAMES H., JR.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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