3 c. all-purpose flour
1 tsp. baking soda
1 1/2 tbsp. baking powder
1/2 tsp. salt, optional
1 tbsp. cinnamon
2 c. Bran
4 eggs
1 1/2 c. vegetable oil
1 1/4 c. dark brown sugar
1/4 c. molasses
3 c. finely grated carrots
1 c. raisins or currants

Sift together flour, soda, baking powder, salt and cinnamon. Add bran. Set aside. Beat eggs. Add oil, sugar and molasses. Add carrots, flour mixture and raisins. Fill 24 greased muffin tins 3/4 full. Bake at 350 degrees for 25 minutes. Yields 24 large muffins. You can make these muffins ahead and freeze them or keep the uncooked batter in the refrigerator and bake them the next day.