Carrot-pecan muffins
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Carrot-pecan muffins
  Muffins    Breakfast  
Last updated 6/12/2012 1:12:30 AM. Recipe ID 40505. Report a problem with this recipe.
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      Title: Carrot-pecan muffins
 Categories: Breads, Breakfast, Healthy and
      Yield: 12 Servings
    1/3 c  Golden Raisins
    1/4 c  Orange Juice
    3/4 c  Rye Flour
    3/4 c  Wheat Flour; Whole-Grain
    3/4 c  Cornmeal
      2 ts Baking Powder
      1 ts Baking Soda
    1/2 ts Salt
      1 c  Yogurt; Skim Milk
      2 tb Dark Brown Sugar
      1 lg Egg
      1 lg Egg White
  1 1/2 c  Carrots; shredded
      2 tb Pecans; coarsely chopped
  Preheat oven to 400 degrees. Prepare muffin tins with Pam or liners.
  In small bowl soak raisins in orange juice for 15 minutes. Meanwhile
  in large bowl, stir together the rye flower, whole wheat flour, corn
  meal, baking powder, baking soda, and salt. Make a well in the center.
  In small bowl stir together the yogurt, sugar, egg and egg white until
  blended. Stir in the carrots, raisins and juice just until combined.
  Pour into dry ingredients until just combined. Do not overmix.
  Spoon 1/4 cup batter into each muffin cup and sprinkle with nuts. Bake
  18-20 minutes until golden and toothpick comes out clean.

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Recipe ID 40505 (Apr 03, 2005)

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