3/4 c. Kellogg's All-Bran (original)
1 c. Peeler's churned buttermilk
1 egg
1 c. light brown sugar or 1/3 c honey
1/3 c. Mazola corn oil
1/2 c. raisins
1/2 c. carrots, shredded or may substitute apples
1 1/4 c. plain flour or 3/4 c. white flour and 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon or 1 tsp. nutmeg
1/2 c. chopped pecans or black walnuts (optional)

In a bowl, combine the Kellogg's All-Bran, buttermilk, egg, brown sugar, Mazola corn oil, raisins and carrots. Let stand for 10 minutes. In a larger bowl, combine dry ingredients and nuts. Make a well in the center and add the buttermilk-bran mixture. Stir only enough to dampen the flour. Batter should be lumpy.

Line muffin tins with paper liners or spray with vegetable cooking spray and fill tins two thirds full with batter. Bake at 425 degrees for 15 to 20 minutes or until toothpick comes out clean when inserted in the center of muffin.