Title : Carrot or zucchini muffins
Categories : Breads
Servings : 24

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