Hazelnut-carrot muffins

Yield: 1 Batch

Measure Ingredient
⅔ cup Cooking oil
1 cup Sugar
2 Eggs
1 cup White flour
½ cup Whole wheat flour
½ teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Cinnamon
1 teaspoon Salt
½ cup Milk
1 cup Raw carrots, grated
½ cup Oregon hazelnuts
¼ cup Raisins

Put eggs, sugar and oil in mixing bowl and beat well. Add milk. Sift flour with cinnamon, salt, soda and baking powder. Add to first mixture with carrots, nuts and raisins. Pour into muffin tins. Bake at 350 for

20 minutes.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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