This recipe is from Velma Guffey.
Beat 1/4 cup vegetable shortening until creamy. Add 1 egg and 1/3 cup honey; beat until well blended.
Mix together:
1 cup unsifted flour
1 T baking powder
1/2 t salt
1/2 t cinnamon
1 1/2 cup graham cracker crumbs
1/2 cup instant nonfat dry milk
Mix dry ingredients well. Then add dry ingredients alternating with 1/2 cup orange juice to shortening mixture. Beat well after each addition.
Stir in 3/4 cup finely grated carrots and 1/2 cup dates, finely chopped.
Fill 18 greased 2 1/2 inch muffin cups half full. Bake in preheated oven (350 degrees) about 25 minutes or until done.
Beat 1/4 cup vegetable shortening until creamy. Add 1 egg and 1/3 cup honey; beat until well blended.
Mix together:
1 cup unsifted flour
1 T baking powder
1/2 t salt
1/2 t cinnamon
1 1/2 cup graham cracker crumbs
1/2 cup instant nonfat dry milk
Mix dry ingredients well. Then add dry ingredients alternating with 1/2 cup orange juice to shortening mixture. Beat well after each addition.
Stir in 3/4 cup finely grated carrots and 1/2 cup dates, finely chopped.
Fill 18 greased 2 1/2 inch muffin cups half full. Bake in preheated oven (350 degrees) about 25 minutes or until done.
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