| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
18 |
Servings |
INGREDIENTS
| 5 |
c |
All purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Sliced almonds |
| 1 1/4 |
c |
Sultana raisins |
| 4 |
lg |
Carrots; grated (2 1/2 cups) |
| 1 |
|
Whole lemon |
| 5 |
|
Eggs |
| 2 |
c |
Sugar |
| 1 3/4 |
c |
Mazola oil |
INSTRUCTIONS
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 30-40 minutes. Makes 1 1/2 dozen very large muffins.
EAT-L Digest 17 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”