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|Carrot Spice Muffins|
"This is my FAV muffin. It is incredible moist! And has the excellent flavor! The nuts and raisins are elective."
- 1 half cups all-purpose flour
- 1 half cups wheat bran
- 1/4 cup wheat germ
- half cup brown sugar
- half teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs, lightly overwhelmed
- 1/4 cup molasses
- 1/4 cup vegetable oil
- 1 1/2 cups milk
- 1 1/4 cups grated carrots
- half of cup chopped and toasted walnuts (optionally available)
- 1/2 cup chopped raisins (non-compulsory)
|Prep : 15M||Cook : 36M||Ready in : 40M|
- Preheat oven to 400 degrees F (2 hundred ranges C). Grease 36 muffin cups, or use paper liners.
- In a big bowl, integrate flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a properly inside the middle. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into properly, and mix simply till moistened. Stir in walnuts and raisins. Fill muffin cups three/four complete.
- Bake in preheated oven for 20 to 25 mins, or till tops spring returned while gently tapped.
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