1 c. milk (250 ml)
1 tbsp. vinegar (15 ml)
1 tsp. baking soda (5 ml)
1 3/4 c. all-purpose flour (425 ml)
3/4 c. oat bran (175 ml)
1/2 tsp. salt (2 ml)
1/2 c. butter, softened (125 ml)
3/4 c. sugar (175 ml)
2 eggs
1 c. chopped pecans (250 ml)
1 c. raisins, finely chopped (250 ml)
1/2 c. finely-shredded carrot (125 ml)
Grated rind of 1 lg. orange

1. Combine milk, vinegar and baking soda; set aside.

2. Combine flour, oat bran and salt; set aside.

3. In large bowl cream butter and sugar until light. Add eggs, one at a time, beating well after each addition.

4. Gradually add dry ingredients to creamed mixture alternately with milk mixture, beginning and ending with dry ingredients.

5. Stir in pecans, raisins, carrot and orange rind.

6. Divide batter among 12 large greased muffin cups.

7. Bake in preheated 400 degree F (200 degree C) oven 20 to 25 minutes or until done. Yield: 12 muffins. Preparation time: 15 minutes. Baking time: 25 minutes.