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Morning Glory Muffins
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in large bowl. Stir in carrot and next 5 ingredients; make a well in center of mixture. Combine oil and next 4 ingredients in separate bowl; stir with a whisk. Add oil to flour mixture, stirring only until moist.
Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350 degrees for 25 minutes or until muffins spring back when lightly touched. Remove muffins from pans immediately; cool on wire rack. Note: Muffins can be stored in an airtight container and frozen for up to 1 month.
Yield: 2 dozen muffins. (Calories: 165)
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