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Carrot Zucchini Muffins

1 1/2 c. flour
1 tbsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
2 eggs
1/2 c. brown sugar, packed
3/4 c. milk
1/4 c. canola oil
1/2 c. carrots, coarsely grated
1/2 c. zucchini, coarsely grated
3/4 c. raisins
1/2 c. walnuts, coarsely chopped

Preheat oven to 375 degrees. Grease muffin cups or line with paper cups. Combine flour, baking powder, pumpkin pie spice, and salt. In a separate bowl mix eggs and brown sugar until smooth. Beat in milk and oil. Stir in carrots, zucchini, raisins and walnuts. Add just until dry ingredients are moistened. Spoon into muffin cups. Bake approximately 15-19 minutes. Cool on wire rack.

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