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Carrot Muffins

2 1/2 c All-purpose flour
1/2 c Soy flour
1 ts Baking powder
1/2 ts Baking soda
1 ds Nutmeg
1 ts Cloves
2 ts Cinnamon
2 c Finely ground carrot; up to to 2 1/2
1 c Raisins
1 c Walnuts; (optional)
2 EnerG egg equivalents
1/4 c Applesauce
1/2 c Molasses; plus
1 tb Molasses
1 c Orange juice

In a large bowl, mix together the flours, spices, carrot, and walnuts. Add the baking soda and baking powder. Stir in the orange juice, molasses, canola oil, and egg replacers. Spray a large muffin tin with vegetable cooking spray, pour in the mix. Bake in a preheated oven at 400 degrees for 15 to 20 minutes, or until golden brown. Let cool on a wire rack.

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