CARROT BRAN MUFFINS

CARROT BRAN MUFFINS Source adapted from: _________________________________ BY: Taylor Wilson, Grace Lush and Nic Skerry Preheat oven to 400°F. Line 12-muffin tin with papers. In a large bowl mix together: 1 ½ cup [½ ] all-purpose flour ¾ cup [¼ ] packed brown sugar ¾ cup [ ¼] natural bran 1 tsp [⅓] baking powder 1 tsp [⅓] baking soda ½ tsp [¼ ] salt 1 tsp [⅓] cinnamon ½ cup [¼] walnuts, chopped In a medium bowl beat until frothy: 2 [1 small] eggs Mix in: ½ cup [3 tbsp] Suncoco oil 1 cup [⅓] carrot, peeled & grated Make a well in the dry ingredients. Stir in the wet ingredients only enough to moisten. Batter will be lumpy. Fill muffin cups three-quarters with batter. Bake approximately ___ minutes. Remove from pan after five minutes or so. FoodNotes: 1. Original recipe makes 36 muffins. Numbers in square brackets indicate amounts for 12 muffins.