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Carrot Spice Muffins

2 c Whole wheat flour
2 ts Baking powder
1 ts Baking soda
3/4 ts Ground cinnamon
3/4 ts Ground nutmeg
1/3 c Maple syrup; or honey
1/3 c Skim milk
2 Egg whites
2 c Shredded carrots
1/3 c Golden raisins; -or chopped pecans

Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; stir to mix well. Add the syrup or honey, skim milk, egg whites and carrots; stir just until the dry ingredients are moistened. Fold in the raisins or pecans. Fill the muffin cups 3/4 full with the batter. Bake for 15 to 17 minutes, or just until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

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