Carrot-Gingerbread Muffins With Cranberries

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Cooking with Michele
Nutrition per serving    (USDA % daily values)
CAL
161
FAT
15%
CHOL
14%
SOD
14%

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Ingredients for 30 servings

3 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

1 pound carrots, grated

1/2 cup brown sugar, packed

1/2 cup sugar

1/2 cup molasses

1/2 cup dried cranberries

4 large eggs

1/2 cup nonfat yogurt

1/2 cup vegetable oil

2 teaspoons vanilla

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