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White Cedar Inn
Carrot Bran Muffins
Lightly grease or spray a nonstick muffin pan with cooking spray. Then in large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, baking soda, salt, raisins, and carrots. Add buttermilk, oil, egg, and lemon rind, stirring just until combined. Spoon in prepared pan. Bake in a 400 degree oven for 20 minutes, or until tops are firm to the touch
Makes: 12 muffins; 213 calories each
You can store in an airtight container for up to 2 days, or freeze for up to 1 month.
* If you do not have buttermilk, you can substitute soured milk. Place 1 Tablespoon plus 1/2 teaspoon lemon juice or vinegar into measuring cup. Add milk to the 1-3/4 cup level. Let stand for 10 minutes, then stir.
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