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Lemon Carrot 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 Sliced almonds
1 1/4 c Sultana raisins
4 lg Carrots; grated (2 1/2 cups)
1 Whole lemon
5 Eggs
2 c Sugar
1 3/4 c Mazola oil

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. Makes 1 1/2 dozen very large muffins.

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