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Beans and Barley Carrot Walnut Muffins
2 C. vegetable oil
1 1/2 C. sugar
1 1/2 t. vanilla extract
3 C. flour
2 1/2 t. baking soda
1 T. ground cinnamon
1 t. salt
3 C. grated carrots
3 C. coarsely chopped walnuts
3/4 C. currants
1/2 C. lemon juice
1/2 C. powdered sugar
In large bowl, combine eggs, oil, sugar and vanilla. Mix very well.
In separate bowl, combine flour, baking soda, cinnamon and salt.
Add dry ingredients to egg mixture, mixing quickly but well. Fold in carrots, walnuts and currants.
Preheat oven to 350°F. Scoop batter into standard-size muffin tins that have been sprayed with vegetable coating. Bake in preheated oven 25 minutes or until tops springback when lightly touched.
While muffins are baking, make lemon juice glaze by mixing lemon juice and powdered sugar until smooth.
When muffins test done, remove from oven and cool completely on wire rack. Remove from muffin tin and drizzle with lemon juice glaze.
Makes about 2 dozen muffins.
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