Instructions: Preheat oven to 425 degrees. Stir together flour, wheat germ, spices, baking powder and salt in a large bowl. Set aside. Stir together honey, carrots or pumpkin, applesauce, vegetable oil and eggs in second bowl. Stir wet ingredients into dry, mixing until completely moistened. Do not over beat. Coat mini-muffi pans with vegetable oil spray and spoon in batter.

Bake for 1-to14 minutes, until muffins will spring back when touched.

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