CARROT MUFFINS
1 1/2 c. flour
1/2 c. rolled oats
1/2 c. brown sugar
1 tbsp. baking powder
1 tsp. salt
1 c. finely shredded carrots
1/2 c. pecans
1/2 c. dates or raisins
2 eggs
1/2 c. melted butter
1/4 c. milk
Mix first 5 ingredients. Set aside. In a small bowl beat eggs. Add butter
and milk. Pour into dry ingredients. Stir just enough to blend. Fill greased
muffin tins 2/3 full. Bake 15-25 minutes in preheated 400 degree oven. Enjoy.
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