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Carrot Muffins recipe (Cookie)

2   medium eggs
cups flour
1 cup grated carrots
1 cup sugar
½ cups oil
¼ cups orange liqueur
¼ cups raisins
¼ cups chopped pecans
1 teaspoon baking powder
½ teaspoons baking soda
½ teaspoons cinnamon
½ teaspoons nutmeg
¼ teaspoons salt

Posted by Irene on Apr 9, 2008


Preheat your oven to 350°F (175°C).

Prepare muffin tins with paper liners.
Heat the orange liqueur to just boiling.
Add the raisins and remove from heat.
Set aside and allow to soak.

Place the pecans in a food processor bowl to chop them. Remove and set aside.

Cut the carrots into chunks and chop coarsely.
Add sugar, oil and eggs.
Process until thoroughly blended.

Sift the dry ingredients together and add to processor bowl with the chopped pecans.
Process until the ingredients are moist.
Drain raisins and fold in by hand.
Fill the muffin tins two-thirds full.

Bake for 40 minutes.

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