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Macadamia Carrot Muffins

Macadamia Carrot Muffins
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
36 ServingsPrep: 20 min. + standing Bake: 15 min.

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.
© Taste of Home 2013

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Macadamia Carrot Muffins (continued)

Nutrition 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.
© Taste of Home 2013