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CARROT WHEAT MUFFINS 
1 c. whole wheat flour
2 tbsp. wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 tbsp. honey
1 egg
1/2 c. skim milk
3/4 c. grated carrot
1/2 c. raisins
1/4 c. hulled sunflower seeds

Combine flour, wheat germ, bran, baking powder, baking soda, cinnamon and salt in large bowl.

Combine honey, egg and skim milk in blender and blend well. Add liquid ingredients to dry, stirring in a little more milk if necessary, (batter should be thick but wet).

Fold in the carrots, raisins and sunflower seeds. Spoon into greased muffin tins, filling each cup 2/3 full. Bake at 325 degrees for 25 minutes, until lightly browned on top. Makes 10 muffins.

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