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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