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Carrot Bran Muffins
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 Fine
and rich tasting with the extra nutrition and goodness of sweet carrots
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1¼ cups bran
½ cup currants
2 eggs
2/3 cup firmly packed dark brown sugar
½ cup vegetable oil
1 ½ 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
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