| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Orange liqueur |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
Chopped pecans |
| 1 |
c |
Grated carrots |
| 1 |
c |
Sugar |
| 5/8 |
c |
Oil |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
|
Teaspoon salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
Preheat oven to 350°. 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 2/3 full and bake for
35 to 40 minutes. Yield: 1 dozen large muffins.
KATHY WILKINS
(MRS. JAMES H., JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”