"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 Raisin Muffins Recipe

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This recipe for Carrot Raisin Muffins, by , is from Turvey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup whole wheat or white flour
1 cup white sugar
cup natural bran
tsp cinnamon
tsp baking soda
tsp baking powder
tsp salt
2 eggs
cup oil
3 cups grated carrots
cup chopped walnuts (optional)
3 Tbsp brown sugar
cup crushed walnuts

Preheat oven to 375F. Beat egg and oil until light and fluffy.
Stir in carrots.
Mix first 8 ingredients together.
Add to egg mixture just until moistened.
Sit in nuts and raisins.
Bake for 15 - 20 minutes until golden brown.

If you wish a crumbly topping, mix 3 Tbsp of brown sugar with crushed walnuts and sprinkle on top of batter then bake.




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