Carrot Bran Muffins
Serving Size : 1
Ingredients for prepare Carrot Bran Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | t | Baking soda |
| 1 | t | Cinnamon |
| 1/4 | t | nutmeg and salt |
| 1 1/4 | c | Bran |
| 1/2 | c | Currants |
| 2 | | Eggs |
| 2/3 | c | Dark brown sugar |
firmly packed
carrot bran muffins |
| 1/2 | c | Vegetable oil |
| 1 1/2 | c | Carrots - finely grated |
| 1 | c | Buttermilk |
| 1 | t | Vanilla |
| 12 | | Date halves |
recipe Carrot Bran Muffins
Sift together the flour, baking powder, baking
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soda, cinnamon, nutmeg and salt. Stir in bran and currants. Set aside. In a large bowl, beat
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eggs lightly. Add brown sugar, vegetable oil, carrots, buttermilk and vanilla, mixing until well blended.
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Add dry ingredients to the egg mixture, mixing just until combined. Do not
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over-mix. Spoon into greased muffin tins, filling them two-thirds full. Top each with a date half. Bake at 350 F.
Carrot Bran Muffins
for 25 to 30 minutes, until muffins pull away from sides of the pan. Yield: 12 to 14
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muffins. From 1991 "Shepherd's Garden Seeds Catalog," pg. 16. Electronic format by Cathy Harned.
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