Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain
thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix
flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and
almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended.
Stir egg mixture in to the flour mixture until just wet. Grease muffin pan
with a little butter or use cupcake/muffin cups. Divide the batter into the
cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes
before removing from pan. Makes 8 servings.
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