1 1/4 c. all purpose flour
1/2 c. sugar
1/4 tsp. salt
1 tbsp. baking powder
1 c. shredded carrots
1 1/2 c. Kellogg's All Bran
1 1/4 c. milk (use 1% milk)
1 egg or 1 egg white or 1/4 c. egg product
1/4 c. vegetable or canola oil
1/2 c. raisins

Stir flour, sugar, salt and baking powder and set aside. In large bowl, combine all bran cereal and milk. Let stand until softened. Add egg and oil. Add flour mixture and stir until blended.

Preheat oven to 400 degrees. Mix shredded carrots and raisins into batter and blend well. Pour into 12 greased muffin cups or 24 mini muffin cups. Fill them 3/4 full (makes a nice rounded crown).

Cook regular muffins at 400 degrees for 20 minutes; mini muffins at 400 degrees for 8 to 9 minutes. Muffins are done when toothpick comes out clean.

Serve warm. Makes 12 to 16 regular muffins or 36 to 44 mini muffins.