Lynn'S Fall Muffins

Name: Lynn'S Fall Muffins
Ingredients: 5 eggs; 2 c. sugar; 2 c. oil; 2 c. pumpkin; 2 large or 4 medium carrots, grated; 1 c. quick oats; 2 c. pecans, chopped; 2 tsp. vanilla; 3 c. flour; 1 Tbsp. cinnamon; 1 Tbsp. baking powder; 1 Tbsp. baking soda; 1 tsp. salt; 1 c. raisins, pumpled in boiling water and drained (optional)

14 ingredients

12 steps

Ingredients

5 eggs
2 c. sugar
2 c. oil
2 c. pumpkin
2 large or 4 medium carrots, grated
1 c. quick oats
2 c. pecans, chopped
2 tsp. vanilla
3 c. flour
1 Tbsp. cinnamon
1 Tbsp. baking powder
1 Tbsp. baking soda
1 tsp. salt
1 c. raisins, pumpled in boiling water and drained (optional)

Directions

1

Pour boiling water over raisins to prepare them first.
2

Beat eggs slightly.
3

Add sugar, oil and pumpkin; beat thoroughly.
4

Take approximately one-half of this mixture and mix with the Quick Quaker oats.
5

Let this stand.
6

Add all dry ingredients to the original mixture.
7

Blend until smooth.
8

Add oat mixture, vanilla, grated carrots and nuts.
9

Add raisins, if desired.
10

Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar.
11

Bake at 375° for 15 to 17 minutes.
12

These freeze well.