Printer Friendly VersionPreheat oven to 350˚ 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 over mix! 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
Preheat oven to 350˚ 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 over mix! 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
