Servings: 24

1 1/2 c whole wheat flour

1 1/2 t baking soda

1/2 t nutmeg

3 carrot

1/4 c vegetable oil

2 T vinegar

1/4 c molasses

1 t salt

1 t cinnamon

1 1/2 c bran

2 egg

1 1/2 c skim milk

1/2 c honey

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.

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