1 1/2 cups whole wheat flour
4 egg whites
1 teaspoon salt
1/4 cup yogurt, skim milk
1 1/2 teaspoons baking soda
1 1/2 cups skim milk, or orange juice
1 teaspoon cinnamon
2 tablespoons vinegar
1/2 teaspoon nutmeg
1/2 cup honey
1 1/2 cups bran
1/4 cup molasses
1/2 cup raisins, optional
3 carrots, 1 cup grated

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 to 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 over-mix.

Spoon the batter into paper-lined muffin tins and bake in a preheated 375°F degrees oven for 20 to 25 minutes.

Yield: 24 muffins