Lynn'S Fall Muffins

• 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)

1. Pour boiling water over raisins to prepare them first.
2. Beat eggs slightly.
3. Add sugar, oil and pumpkin; beat thoroughly.
4. Take approximately one-half of this mixture and mix with the Quick Quaker oats.
5. Let this stand.
6. Add all dry ingredients to the original mixture.
7. Blend until smooth.
8. Add oat mixture, vanilla, grated carrots and nuts.
9. Add raisins, if desired.
10. Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar.
11. Bake at 375u0b0 for 15 to 17 minutes.
12. These freeze well.

eggs, sugar, oil, pumpkin, carrots, oats, pecans, vanilla, flour, cinnamon, baking powder, baking soda, salt, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852488 (may not work)