Carrot Bran Muffins

Directions

Preheat over to 350℉ (180℃).

Coat 12 muffin-cup tin with cooking spray.

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt, stir in bran.

In a medium bowl, beat eggs lightly, add brown sugar, vegetable oil, buttermilk, vanilla extract, currant and carrots until well mixed.

Fill batter into each muffin cup about ¾ full.

Top each with date half.

Bake 25 to 30 minutes untill muffins are puffed and pull away from sides of the pan.

Let cool in the tin on a wire rack for about 5 minutes.

Remove from the muffin tin and cool completely on the wire rack.

Serve or store at an air-tight container.