Yield: 24 servings
|1½ cup||Whole-wheat flour|
|1½ teaspoon||Baking soda|
|1½ cup||Natural bran|
|3 eaches||Carrots, 1c grated|
|¼ cup||Vegetable oil|
|1½ cup||Skim milk or orange juice|
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.