Lynn'S Fall Muffins - cooking recipe

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)

Preparation

Pour boiling water over raisins to prepare them first.
Beat eggs slightly.
Add sugar, oil and pumpkin; beat thoroughly.
Take approximately one-half of this mixture and mix with the Quick Quaker oats.
Let this stand.
Add all dry ingredients to the original mixture.
Blend until smooth.
Add oat mixture, vanilla, grated carrots and nuts.
Add raisins, if desired.
Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar.
Bake at 375\u00b0 for 15 to 17 minutes.
These freeze well.