| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Bread | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Oil |
| 1/4 | c | Brown sugar |
| 2 | Eggs; separated | |
| 1 | c | Grated carrot |
| 1 1/2 | c | Self-raising flour |
| 1 | Egg white (extra) | |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1 1/4 | c | All-bran |
| 1/2 | c | Raisins |
| 1 | c | Buttermilk |
| Sunflower seeds for topping |
INSTRUCTIONS
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. 3/4 fill greased muffin pans & sprinkle with seeds. Bake at 400°F for 20-25 mins. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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