1 1/2 c Whole-wheat flour

1 t Salt

1 1/2 t Baking soda

1 t Cinnamon

1/2 t Nutmeg

1 1/2 c Natural bran

3 ea Carrots, 1c grated

2 ea Eggs

1/4 c Vegetable oil

1 1/2 c Skim milk or orange juice

2 T Vinegar

1/2 c Honey

1/4 c Molasses

1/2 c Raisins

Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.