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Carrot Ginger Breakfast Muffins

Safflower oil; to coat muffin tin
2 c Whole-wheat pastry flour
1 tb Baking powder
1 ts Baking soda
1/2 ts Herbal salt substitute
1/2 ts Nutmeg
1/2 ts Cinnamon
2 ts Grated gingerroot
1/2 c Nonfat yogurt or buttermilk
1/4 c Safflower oil
1/4 c Maple syrup
1/4 c Light honey
3 Eggs
2 c Grated carrot

Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.

In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon.

In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs.

Stir together contents of both bowls, then stir in carrots. Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes. Remove from pan; let cool.

Makes 1 dozen muffins.

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