Macadamia Carrot Muffins

Name: Macadamia Carrot Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 3 dozen.
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

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 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.