Categories: Breads 
      Yield: 24 servings 
  
  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.