Carrot Pineapple Muffins
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4 eggs
1 c. sugar
3 c. whole wheat flour
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. vegetable oil
1 10 oz. can crushed pineapple
2 1/2 c. carrots, shredded
1 c. chopped dates
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Preheat oven to 350 deg. Grease 18 muffind tins.
Cream eggs and sugar, set aside.
Mix together dry ingredients, add dry ingredients alternately with
the oil to the egg and
sugar mixture. Add the pineapple, carrots and chopped dates.
Spoon into greased muffins tins. Bake for about 30 min.
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