Carrot and Walnut Muffins

Ingredients

• 1/2 tsp sea salt
• 1/4 cup wheat bran
• 2 tbsps molasses
• 1/2 cup old-fashioned rolled oats
• 1/2 cup unsweetened coconut flakes
• 1/4 cup wheat germ
• 120 g pitted dates
• 1/2 cup chopped walnuts
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 4 tbsps safflower oil
• 1 cup buttermilk (lowfat, cultured)
• 1 tsp cinnamon
• 1 tsp mace (ground)
• 1/2 tsp nutmeg (ground)
• 1 cup chopped carrots
• 2 tsps baking powder (sodium aluminum sulfate, double acting)
• 1/2 tsp baking soda
• 4 tbsps honey

Directions

1. Sift and mix the dry ingredients in a large bowl.
2. Whisk the wet ingredients together.
3. Make a well at the center of the flour mixture and add the wet ingredients.
4. Add grated carrots, chopped walnuts and dates. Batter should be thick and moist and drop in globs from spoon.
5. Distribute evenly in muffin tins. Tap to remove bubbles.
6. Bake in preheated oven at 350°F for 25-30 minutes.