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Cranberry Carrot Cupcakes

3 1/4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 c. soft butter
1 c. firmly packed light brown sugar
3 eggs
3/4 c. orange juice
1 tbsp. grated orange rind
1 c. shredded carrots
1 c. (4 oz.) fresh or frozen chopped cranberries
1 c. chopped walnuts (optional)

In a medium mixing bowl, stir dry ingredients until thoroughly mixed. In a large mixer bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Combine orange juice and rind; add to creamed mixture alternately with flour mixture. Blend in carrots, cranberries and chopped nuts. Spoon mixture into paper lined cupcake pans. Bake in 350 degree oven for 20-25 minutes or until the tops are golden brown. Cool thoroughly on wire racks. Makes 2 dozen cupcakes.

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