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Print this Recipe    Carrot 02

Carrot Walnut Raisin Muffins
Serves 12

2 cups whole wheat pastry flour
1/2 cup unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
4 fl ounces egg substitute
1 cup 1% lowfat milk
1/3 cup sunflower oil
1/2 cup honey
1 1/4 cups grated carrots
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 400.

Combine flours, baking powder, and salt in a medium-sized bowl.
Mix eggbeaters, milk, oil, and honey together. Combine wet and
dry ingredients.

Fold in carrots, walnuts, and raisins. Spoon approximately 1/2
cup mixture for each muffin into oiled muffin tins. Place immediately
in oven. Bake 20 minutes or until lightly browned on top.

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