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Apple and Carrot Muffins

1 1/8 c Cake flour
1 1/2 tb Cake flour
1/4 ts Baking soda
1 Egg white
1/2 c Skim milk
1/2 tb Vinegar
3/4 c Brown sugar
3/4 c Apple; shredded
1/4 c Carrot; shredded
1/4 c Unsweetened applesauce
1/2 ts Vanilla
1 ts Cinnamon
1 ds Ginger
1 ds Cloves
1 ds Nutmeg


Mix wet ingredients, and add dry. Stir until everything is moistened (these make a very wet batter). Spray a muffin pan with Pam, and fill the muffin cups 3/4 full. Bake at 400 for 15-17 minutes, until a tootpick comes out dry.


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