Categories: Muffins
      Yield: 24 servings
 
  1 1/2 c  Whole-wheat flour                   1 ts Salt
  1 1/2 ts Baking soda                         1 ts Cinnamon
    1/2 ts 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 tb 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.