BUTTERMILK CARROT BRAN MUFFINS

Thanks to my friend I have a new favorite recipe. Hoping she doesn't mind my changes and additions.

BUTTERMILK CARROT BRAN MUFFINS makes 3-4 dozen
1 1/2 cups ALL BRAN Original
1 1/2 cups ALL BRAN Buds
2 cups buttermilk
1/2 cup coconut oil, warmed
1/2 cup butter, softened
2 eggs
1 1/2 cups sugar
3-4 tablespoons Grandma's molasses
2 1/2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons salt
1 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 1/2 cups golden raisins

• In a large mixing bowl combine the bran buds and and bran original.
• Pour buttermilk over bran mixture and set aside.

• Sift together flour, baking soda, nutmeg, cinnamon and salt. Set aside.
• Preheat oven to 350 degrees.
• Coat muffin tins or fill with muffin papers.

• In your mixer bowl cream together sugar, coconut oil, butter and eggs until fluffy.
• Add molasses.
• Alternately add in bran mixture and flour mixture, blending well as you go.
• Fold in carrots and raisins.
• Fill muffins 2/3 full.
• Bake 15-20 minutes.
• Batter will keep in refrigerator several weeks.