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Carrot Muffins

Carrot Muffins

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

½ teaspoon kosher salt

1 cup sugar

2 cups finely shredded carrot

3 large eggs

1/2 cup canola oil

1 cup applesauce (sweetened, unsweetened, home-made or store-bought; any one is fine)

2 teaspoons vanilla extract


 Preheat oven to 350°F. Line 18 muffins cups or spray with an oil and flour baking spray.
 In a large bowl, stir together flour, baking soda, cinnamon, salt and sugar. Fold in shredded carrots.
 In a separate bowl, whisk together the eggs, oil, applesauce and vanilla. Add the flour mixture and stir just until well combined.

 Divide batter into prepared muffin cups, filling 2/3 full. Bake 18-20 minutes or until tops are puffed and golden.

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