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Carrot and Dried-Currant Muffins

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Carrots make these muffins very moist; their flavor is highlighted by cardamom and ginger. The muffins are delicious spread with whipped cream cheese.

Source: Martha Stewart Living, December 2004
Servings

Ingredients

Directions

Cook's Notes

Muffins can be stored in an airtight container at room temperature, up to 2 days.

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Reviews

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How would you rate this recipe?
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  • stellacamali
    16 NOV, 2012
    Muffins are ready getting cold on rack. Very nice recipe and very tasty! My family and I loved it. Greetings from Campinas, Brazil.
    Reply
  • ClairePeucker
    3 APR, 2010
    It says 30 minutes :)
    Reply
  • ladyaquilla@hotmail.com
    7 DEC, 2008
    Would like the baking time
    Reply

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