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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Beet and Carrot Muffins Recipe

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This recipe for Beet and Carrot Muffins is from The Gaboury Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º for 20-25 minutes.

 

 

 

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