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Carrot and Raisin Muffins

1/4 c Oil
1/4 c Brown sugar
2 Eggs; separated
1 c Grated carrot
1 1/2 c Self-raising flour
1 Egg white (extra)
1 ts Cinnamon
1/2 ts Nutmeg
1 1/4 c All-bran
1/2 c Raisins
1 c Buttermilk
Sunflower seeds for topping


Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot. Sift flour & spices together in another bowl, stir in all-bran together with carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly beaten egg whites. 3/4 fill greased muffin pans & sprinkle with seeds. Bake at 400 degrees F for 20-25 mins.




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