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Whole Wheat Carrot Muffins

1 1/4 c Whole wheat flour
1/4 c All purpose flour
2 ts Baking powder
1/4 ts Salt
2 Eggs
1 c Lowfat yogurt or skim milk
2 tb Molasses
1 tb Vegetable oil
1/2 c Carrots; shredded


Preheat oven to 375F. Combine first 4 ingredients in a bowl. Beat eggs with a fork in another bowl, then beat in next 3 ingredients. Stir in carrots. Add liquid to the dry mixture and stir until just moistened. Spoon batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm.


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