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Carrot Muffins

1 c. White Lily self-rising flour
1/2 c. sugar
1 tsp. cinnamon
1/4 c. applesauce
1/4 c. vegetable oil
2 eggs (or 1 carton Scramblers)
2 c. finely shredded carrots
1/4 c. chopped pecans

Grease 12 muffin cups or line with paper baking cups. Set aside. Mix applesauce, oil and eggs together. Combine flour, sugar and cinnamon in mixing bowl. Add to applesauce mixture and stir until moistened. Batter will be lumpy. DO NOT OVER MIX. Fold in carrots and nuts. Fill muffin cups 2/3 to 3/4 full. Bake on center rack 18 to 20 minutes in preheated 375 degree oven. Remove from pan and cool on wire rack.

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