Carrot & raisin muffins #3

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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