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Carrot Cake Muffins

Ingredients:

2 eggs
2 egg whites
1 1/4 tsp. Sweet 'N Low
1/3 c. sugar
1/2 c. vegetable oil
1 c. apple (1 med.), finely chopped
1 c. grated carrots, (4 medium)
1 tsp. vanilla extract
1 c. whole-wheat flour
1 c. cake flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon


Preparation:

Preheat oven to 375 degrees. In large bowl, stir together eggs, egg whites, Sweet 'N Low, sugar, oil, apple, carrots and vanilla. In another large bowl, stir together whole-wheat and cake flours, baking powder, baking soda, salt and cinnamon. Fold dry ingredients into liquid ingredients until just mixed. Spray 12-cup muffin pan with non-stick cooking spray. Spoon equal amounts of batter into each muffin-pan cup. Bake 20 to 25 minutes or until golden. Remove muffins and let cool. Makes 12 muffins













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