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FAT FREE CARROT-PINEAPPLE MUFFINS 
3 eggs or egg substitute
1 c. applesauce
1 1/2 tsp. vanilla
1 1/2 c. sugar
2 tsp. cinnamon
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 c. grated carrots
8 1/2 oz. can crushed pineapple

Beat eggs, sugar, vanilla, and applesauce well. Add dry ingredients and stir. Mix in carrots and crushed pineapple. Bake in paper-lined muffin tins at 325 degrees for 15-20 minutes.
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