(24 servings)

1 1/2 c Whole-wheat flour
1 1/2 ts Baking soda
1/2 ts Nutmeg
3 ea Carrots, 1c grated
1/4 c Vegetable oil
2 tb Vinegar
1/4 c Molasses
1 ts Salt
1 ts Cinnamon
1 1/2 c Natural bran
2 ea Eggs
1 1/2 c Skim milk or orange juice
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.