"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Wheat Muffins Recipe

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This recipe for Carrot Wheat Muffins, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Thursday, March 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 C white flour
1 C whole wheat flour
2 1/2 t baking powder
1 t cinnamon
1/4 C milk
1/4 C honey
1/4 C oil
1 lg egg
1 C shredded carrots
1/3 cup golden raisins * optional

Directions:
Directions:
In large bowl combine all dry ingredients.

Prepare 12 muffin cups - line or grease. Preheat oven to 400.

In small bowl, combine milk, honey, oil and egg.

In dry mix - add carrots and raisins, then stir in wet mixture just until moistened.

Spoon into muffin cups and bake 20 minutes or until golden brown.

Cool on wire rack.

Frosting optional with cream cheese frosting.

Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
1 hour

 

 

 

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