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Sunday Brunch: Whole Wheat Carrot Muffins

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Serious Eats
Related tags
brunch nut free vegetarian rosh hashanah breakfast
Nutrition per serving    (USDA % daily values)
CAL
305
FAT
46%
CHOL
36%
SOD
43%

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Ingredients for 10 servings

10 tablespoons unsalted butter, melted and cooled a bit, plus more for greasing tin

2 cups (7 ounces) finely grated carrot

1/4 cup fresh lemon juice from 2 lemons

2 large eggs, room temperature

3/4 liquid cup honey

1 cup (5 ounces) whole wheat flour

1 cup (4 ounces) cake flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

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