Recipe - Lemon Carrot Muffins

5 cup All purpose flour
1 One half teaspoon Baking powder
1 One half teaspoon Baking soda
1 One half teaspoon Salt
One half cup Sliced almonds
1 One fourth cup Sultana raisins
4 lg Carrots; grated (2 1/2
cups)
1 Whole lemon
5 Eggs
2 cup Sugar
1 Three fourths cup Mazola oil

From: Pat Belanger cookie@CWCONNECT.CA

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 3040 minutes. Makes 1 One half dozen very large muffins.

EATL Digest 17 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.