Lemon Carrot Muffins
Yield:
18.0 servings
Added:
November 30, 2009
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Print This RecipeIngredients
5 cups All purpose flour
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
1/2 cup Sliced almonds
4 lrg Carrots, grated (2 1/2 cups)
1 whl lemon
5 Eggs
2 cups Sugar
1 3/4 cups Mazola oil
Preparation
1
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.
2
Makes 1 1/2 dozen very large muffins.
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