MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Carrot Muffins Categories: Muffins Yield: 18 Muffins 5 c All-purpose flour 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 1/2 ts Salt 1/2 c Almonds; sliced 1 1/4 c Raisins or sultanas 4 lg Carrots; grated (2-1/2 c) 1 Lemon; do not peel, cut into - quarters, remove seeds 5 Eggs 2 c White sugar 1 1/4 c Vegetable oil These are really tasty muffins and they freeze well. Combine flour, baking powder, baking soda, and salt in a large bowl. Combine almonds, raisins, and carrots in another bowl. Purée the lemon in a food processor and add it to the carrot mixture. Combine eggs and sugar in a third bowl, while beating with mixer. Gradually add oil in a thin stream (this can be done in food processor). Add the egg mixture to the carrot mixture and fold in the flour mixture. Batter will be thick and heavy. Divide batter among 18 large muffins pans. Bake at 350°F for 30 to 40 minutes. Recipe by Doreen Maxwell Recipe FROM: MMMMM