Carrot Walnut Muffins (24 servings) 4 large eggs 2 cups vegetable oil 1 and 1/2 cups sugar 1 1/2 teaspoons vanilla extract 3 cups all-purpose flour 2 and 1/2 teaspoons baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 3 cups grated carrots 3 cups coarsely chopped walnuts 3/4 cup currants 1/2 cup lemon juice 1/2 cup powdered sugar In large bowl, combine eggs, oil, sugar and vanilla. Mix very well. In separate bowl, combine flour, baking soda, cinnamon and salt. Add dry ingredients to egg mixture, mixing quickly but well. Fold in carrots, walnuts and currants. Preheat oven to 350 degrees. Scoop batter into standard-size muffin tins that have been sprayed with vegetable coating. Bake in preheated oven 25 minutes or until tops spring back when lightly touched. While muffins are baking, make lemon juice glaze by mixing lemon juice and powdered sugar until smooth. When muffins test done, remove from oven and cool completely on wire rack. Remove from muffin tin and drizzle with lemon juice glaze. For a healthier variation, you can replace 1/3 of the all-purpose flour with whole wheat flour. We like the lemon glaze in the recipe, but if you use frosting instead, the muffins taste like carrot cake. Mr Breakfast would like to thank lexani97 for this recipe. Recipe number 532. Submitted 9/14/2002.