Macadamia Carrot Muffins

• 1-1/2 cups All-Bran
• 1 cup boiling water
• 3/4 cup packed brown sugar
• 1/4 cup molasses
• 1/2 cup vegetable oil
• 3 eggs
• 2 cups buttermilk
• 2-1/4 cups all-purpose flour
• 3-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1-1/2 cups bran flakes
• 1-1/3 cups shredded carrots
• 1 package (8 ounces) chopped dates
• 1 cup chopped macadamia nuts

1. In a bowl, combine All-Bran and boiling water; let stand for 10 minutes. In a bowl, beat the brown sugar, molasses and oil. Add eggs, one at a time, beating well after each addition. Add buttermilk and soaked All-Bran; mix well. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Stir in bran flakes, carrots, dates and nuts.
2. Fill greased muffin cups two-thirds full. Bake at 400u0b0 for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

allbran, boiling water, brown sugar, molasses, vegetable oil, eggs, buttermilk, flour, baking soda, salt, bran flakes, carrots, dates, nuts

Taken from www.tasteofhome.com/recipes/macadamia-carrot-muffins/ (may not work)