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Instructions |
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Preheat your oven to 350°F (175°C).
Prepare muffin tins with paper liners.
Heat the orange liqueur to just boiling.
Add the raisins and remove from heat.
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Set aside and allow to soak.
Place the pecans in a food processor bowl to chop
them. Remove and set aside.
Cut the carrots into chunks and chop coarsely.
Add sugar, oil and eggs.
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Process until thoroughly blended.
Sift the dry ingredients together and add to
processor bowl with the chopped pecans.
Process until the ingredients are moist.
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Drain raisins and fold in by hand.
Fill the muffin tins two-thirds full.
Bake for 40 minutes.
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Originally Submitted
1/5/2011
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