Lemon carrot muffins
18 Servings
| Quantity | 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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