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Macadamia Carrot Muffins Recipe

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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

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Macadamia Carrot Muffins Recipe

Prep: 20 min. + standing Bake: 15 min.

Yield: 36 Servings

20 15 35

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 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

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.
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.

Nutritional Facts 1 serving (1 each) equals 148 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 240 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Macadamia Carrot Muffins in Taste of Home February/March 2003, p41

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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