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Hazelnut Carrot Muffins

2/3 c Cooking oil
1 c Sugar
2 Eggs
1 c White flour
1/2 c Whole wheat flour
1/2 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1 ts Salt
1/2 c Milk
1 c Raw carrots, grated
1/2 c Oregon hazelnuts
1/4 c Raisins


Put eggs, sugar and oil in mixing bowl and beat well. Add milk. Sift flour with cinnamon, salt, soda and baking powder. Add to first mixture with carrots, nuts and raisins. Pour into muffin tins. Bake at 350 for 20 minutes.


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