Instructions: Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir in bran and currants. Set aside.

In a large bowl, beat eggs lightly. Add brown sugar, vegetable oil, carrots, buttermilk and vanilla, mixing until well blended. Add dry ingredients to the egg mixture, mixing just until combined. Do not over-mix.

Spoon into greased muffin tins, filling them two-thirds full. Top each with a date half. Bake at 350 F. for 25 to 30 minutes, until muffins pull away from sides of the pan.

Yield: 12 to 14 muffins.

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