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Carrot and Raisin Muffins

1 1/2 c. flour
1/2 c. light brown sugar
1 tbsp. baking powder
3/4 tsp. allspice
1/4 tsp. salt
2 lg. eggs
3/4 c. milk
1/4 c. oleo, melted
1 c. shredded carrot
1 c. dark raisins

In large bowl combine flour, brown sugar, baking powder, allspice and salt. In medium bowl whisk eggs, milk, and melted oleo; stir in carrots and raisins. Pour carrot mixture into dry ingredients. Stir just until mixed. Spoon batter evenly into 12 greased 2 1/2 inch muffin cups. Bake in a preheated 375 degrees oven 20 minutes.

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