1 1/2 c. whole wheat flour
1 tsp. salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. natural bran
3 med. carrots, cut into 1-inch pieces (1 c. grated), or use zucchini
2 eggs
1/4 c. vegetable oil
1 1/2 c. skim milk or orange juice
2 tbsp. vinegar
1/2 c. honey
1/4 c. molasses
1/2 c. raisins

Blend the flour, salt, baking soda, cinnamon, nutmeg, and bran together in a food processor with a steel blade for 4 to 5 seconds. Pour into a large mixing bowl. Process the carrots until pureed and add to the dry ingredients. Process the eggs and oil for 2 to 3 seconds and add to the 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 at 375 degrees for 20 to 25 minutes. Makes 24.