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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
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These muffins make a great snack for kids (I have seven grandchildren and three great-grandkids) because they have so many healthy ingredients. I also turn to this recipe when I have to furnish muffins for church gatherings. -Shirley James, Buffalo Center, Iowa Ingredients:
1-1/2 cups all-bran |
1 cup boiling water |
3/4 cup packed brown sugar |
1/4 cup molasses |
1/2 cup vegetable oil |
3 eggs |
2 cups buttermilk |
2-1/4 cups king arthur unbleached all-purpose flour |
3-1/2 teaspoons baking soda |
1 teaspoon salt |
1-1/2 cups bran flakes |
1-1/3 cups shredded carrots |
1 package (8 ounces) chopped dates |
1 cup chopped macadamia nuts |
Directions:
1. In a bowl, combine All-Bran and boiling water; let stand for 10 minutes. In a bowl, beat the brown sugar, molasses and oil. Add eggs, one at a time, beating well after each addition. Add buttermilk and soaked All-Bran; mix well. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Stir in bran flakes, carrots, dates and nuts.
2. Fill greased muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 3 dozen.
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