"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Muffins - Carrot Recipe

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This recipe for Muffins - Carrot, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups plain flour
1 cups sugar
1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/3 cup Wesson oil
2 large eggs
1 teaspoon vanilla
2 cups grated carrots or 1 large jar baby food carrots
1 cup pecans, chopped
1 cup raisins

Directions:
Directions:
Mix first 6 ingredients. Make a hole in center and put the oil, eggs and vanilla. Mix by hand. Do not use mixer. Add remaining ingredients. Grease muffin tins. Fill full. Bake at 350 for 20 minutes or until brown.
Makes 24 regular muffins and 48 mini muffins.

 

 

 

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