Stir together dry ings. Mix in carrot and celery. Combine remaining ings. Add liquids all at once to flour mixture. Stir in flour til moist. Fill sprayed muffin cups 2/3 full. Bake in 425F oven for 20 min.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 14 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 18mg||6 %|
|Sodium 89.3mg||3 %|
|Potassium 104mg||3 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 31.3g|
|Protein 5.2g||7 %|
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Calories per serving: 167
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