"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Beet and Carrot Muffins Recipe

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This recipe for Beet and Carrot Muffins, by , is from The Gaboury Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gaboury
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, separated
1 1/2c. sugar
1c. oil
1tsp. vanilla and mapleline
2c. flour
2tsp. baking powder
1tsp. salt
1c. shredded beets and carrots
1/2c. walnuts

Directions:
Directions:
Mix all ingredients. Fold in beaten egg whites last. Bake in muffin pans at 350 for 20-25 minutes.

 

 

 

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