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Whole Wheat Carrot Muffins

1/4 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup lowfat yogurt -- or skim milk
2 tablespoons molasses
1 tablespoon vegetable oil
1/2 cup carrots -- shredded

Preheat oven to 375F. Combine first 4 ingredients in a bowl. Beat eggs with a fork in another bowl, then beat in next 3 ingredients. Stir in carrots. Add liquid to the dry mixture and stir until just moistened. Spoon batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm.

This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12.

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