| 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.
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