Lemon carrot muffins

Yield: 18 Servings

Measure Ingredient
5 cups All purpose flour
1½ teaspoon Baking powder
1½ teaspoon Baking soda
1½ teaspoon Salt
½ cup Sliced almonds
1¼ cup Sultana raisins
4 larges Carrots; grated (2 1/2 cups)
1 Whole lemon
5 Eggs
2 cups Sugar
1¾ cup Mazola oil

From: Pat Belanger <cookie@...> Date: Sun, 18 Aug 1996 20:24:04 -0700 Combine flour, baking powder, baking soda and salt. In another bowl, combine almonds, sultanas, and grated carrots. Cut lemon into eighths and puree in blender. Add to the carrot mixture. In third bowl, combine eggs and sugar, then beat in the oil. Add egg mixture to carrot mixture and then fold in the flour. Do not overmix. Pour into greased muffin pans. Bake at 350 degrees for 30-40 minutes. Makes 1½ dozen very large muffins.

EAT-L Digest 17 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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