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CARROT CORN MUFFINS 
1 c. shredded carrots
1 c. yellow cornmeal
1 c. flour
3 tsp. baking powder
1 tsp. salt
3/4 c. milk
2 tbsp. oil
1/2 c. honey
2 eggs

Sift dry ingredients together. Add beaten eggs, oil and milk. Bake in greased muffin tins 20 minutes at 400. Makes 12 muffins.
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