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Carrot Nut Muffins

1 cup Atkins Bake Mix - (scant)
1 cup finely-ground almonds - (scant)
1 1/2 cups granular sugar substitute (such as granular Splenda)
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vegetable oil
4 eggs
1 medium carrot -- coarsely grated
2 teaspoons vanilla extract


Heat oven to 350 degrees. Grease two 6-cup muffin tins; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, salt, baking soda, and baking powder.


In a medium bowl, mix vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into bake mix mixture. Mix well. Divide batter in muffin tins.


Bake 20 to 25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.


This recipe yields 12 servings.


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