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Breakfast Muffins

Breakfast Muffins 1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. oats, uncooked
1/3 c. skim milk
1 can pears
1/4 c. packed brown sugar
1/4 c. light molasses
2 tbsp. canola oil
Egg substitute equal to one egg
1 1/2 c. shredded carrots
1/2 c. raisins
1/2 c. nuts

Preheat oven to 400 degrees. Place 12 paper cupcake liners into the compartments of a muffin pan. Drain the liquid from the can of pears. Remove pears and place in a small bowl. Mash pears with a fork. Measure out 2/3 cup and set aside. In a medium size bowl, mix together flour, baking powder, baking soda, salt and cinnamon. Stir in oatmeal and set bowl aside. In a larger bowl, blend together with a fork the milk, 2/3 cups pears, brown sugar, molasses, oil and egg. Stir in carrots, raisins and nuts. Add flour mixture and mix together until moistened. Spoon batter into cupcake liners and bake for 23 to 25 minutes or until cake tester comes out clean. Remove from muffin pan onto cooling racks. Makes 12 muffins.

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