2 cups self-rising flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 cups grated carrots
2 eggs
1/2 cup (1 stick) melted butter, cooled
1/2 cup milk
1/2 cup orange juice
1 tbsp. orange zest
1/2 cup nuts, either pecan or walnut (your choice)
1 cup raisins or chopped dates (your choice)

Preheat oven to 375°F, grease muffin pans.

Sift flours together in a large bowl. Add eggs, butter, and liquids. Add carrots, nuts, and raisins. Fill muffin pans 2/3 full.

Bake at 375°F for 25 minutes. Cool on wire rack then glaze.

GLAZE:

1 cup confectioners' sugar
2 tsp. orange juice
1 tsp. orange zest

Mix confectioners' sugar, orange juice, and zest. Spoon over cooled muffins.

Recipe makes either 18 medium sized muffins or 12 large muffins.

Submitted by: Dorothy Hubbard