Carrot & raisin muffins #3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil |
| ¼ | cup | Brown sugar |
| 2 | Eggs; separated | |
| 1 | cup | Grated carrot |
| 1½ | cup | Self-raising flour |
| 1 | Egg white (extra) | |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1¼ | cup | All-bran |
| ½ | cup | Raisins |
| 1 | cup | Buttermilk |
| Sunflower seeds for topping | ||
Directions
Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot.
Sift flour & spices together in another bowl, stir in all-bran together with carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly beaten egg whites. ¾ fill greased muffin pans & sprinkle with seeds. Bake at 400øF for 20-25 mins.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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