Carrot Cake Breakfast Muffins

contributed by Jaime Cecil
(Yield:  12 muffins)

2 eggs
1/3 c canola oil
1/4 c reduced-fat milk (I use 1%)
1/2 c honey
1 1/2 tsp pure vanilla extract
1 1/2 c whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 1/2 c (about 2 very large) grated carrot, lightly packed
2 small apples, peeled, cored, and chopped small
1/2 c chopped walnuts (or whatever nuts you like)

Muffin tray and paper liners

Preheat the oven to 350F.  Beat together the eggs, oil, milk, honey, and vanilla.  In a separate bowl mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.  Slowly stir the dry ingredients into the wet, then mix in the carrot, apple, and nuts.  Fill the muffin tray and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

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