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Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners


Carrot Bran Muffins

Fine and rich tasting with the extra nutrition and goodness of sweet carrots

1 cups all-purpose flour
1 teaspoons baking powder
teaspoon baking soda
1 teaspoon cinnamon
teaspoon nutmeg
teaspoon salt
1 cups bran
  cup currants
2 eggs
2/3 cup firmly packed dark brown sugar
cup vegetable oil
1 cups finely grated carrots
1 cup buttermilk
1 teaspoon vanilla
6-7 dates, cut in half

Preheat over to 350 degrees F.
   On a sheet of waxed paper or in a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir in bran and currants. Set aside. In a large bowl, beat eggs lightly, add brown sugar, vegetable oil, carrots, buttermilk and vanilla, mixing well until blended.  Add the dry ingredients into the egg mixture, mixing just until combined. Do not overmix! Spoon into greased muffin tins, filling them two-thirds full; top each with a date half. Bake 25-30 min. until muffins pull away from sides of the pan.

Makes 12 - 14 muffins
 

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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