1/2 c. raisins
3/4 c. all-purpose flour
1/2 c. oat bran
1/2 c. packed brown sugar
1/4 c. rice bran
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/8 tsp. ground allspice
1/3 c. mashed banana (1 med.)
1/4 c. skim milk
1/4 c. frozen egg substitute, thawed or 2 slightly beaten egg whites
2 tbsp. cooking oil
1/2 tsp. vanilla
1/2 c. shredded carrot
1/2 c. chopped walnuts

Pour enough boiling water over raisins to cover. Let stand 5 minutes; drain well. Set aside. In a large mixing bowl, stir together flour, oat bran, brown sugar, rice bran, baking powder, cinnamon, baking soda, and allspice. Make a well in the center. In a medium mixing bowl, combine mashed banana, milk, egg substitute or egg whites, cooking oil, and vanilla. Add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Fold in raisins, carrot, and nuts. Lightly grease muffin cups or line with paper bake cups: fill 2/3 full. Bake in a 400 degree oven for 18 to 20 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins. NOTE: If desired, bake half of the batter in six 2 1/2 inch muffin tins and half of the batter in twelve 1 3/4 inch mini muffin tins. Bake the mini muffins as directed except decrease the baking time to 10 to 12 minutes or till golden.