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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .