1 c. whole wheat flour
1 c. natural bran
1/2 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. grated carrots, about 4
1/2 c. raisins
1 c. buttermilk or sour milk
1/4 c. corn oil
1 egg
1 tsp. vanilla

Blend flour, bran, brown sugar, baking soda, salt, cinnamon, carrots and raisins in large bowl. In second bowl, beat buttermilk, oil, egg and vanilla. Add liquid ingredients and mix just until moistened. Spoon into 12 greased or paper-lined muffin cups. Bake at 375 degrees for 20 minutes.

I have substituted grated zucchini for the carrots.