"The belly rules the mind."--Spanish Proverb

Carrot Bran Muffins Recipe

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This recipe for Carrot Bran Muffins, by , is from Jeff and Evie's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evie Sawatzky


1 1/2 cups All purpose flour
3/4 cup Packed brown sugar
3/4 cup Natural Bran
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon cinnamon

2 Eggs
1/2 cup cooking oil
1 cup Grated carrot
1 cup Crushed pineapple and juice
3/4 cup Raisins, soaked in warm water (optional)

Combine first seven ingredients in large bowl. Mix together. Make a well in the center.

Beat eggs in mixing bowl until frothy. Mix in oil, carrots, pineapple and juice. Pour into well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake in 400F oven for 20-25 minutes. Remove from pan after 5 minutes. Makes 36 medium muffins.

Carrot Muffins: Omit bran. Change flour to 2 cups.




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