Ingredients
1-1/2 cups all-purpose flour1 cup wheat bran1/2 cup packed brown sugar1-1/2 teaspoons ground cinnamon1-1/4 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 eggs3/4 cup buttermilk1/2 cup canola oil2 tablespoons molasses1-1/2 cups grated carrots1 cup raisins
Preparation
In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
