Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Oil |
| ¼ cup | Brown sugar |
| 2 \N | Eggs; separated |
| 1 cup | Grated carrot |
| 1½ cup | Self-raising flour |
| 1 \N | Egg white (extra) |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| 1¼ cup | All-bran |
| ½ cup | Raisins |
| 1 cup | Buttermilk |
| \N \N | Sunflower seeds for topping |
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.
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