Carrot-Bran Muffins

The All New Good Housekeeping Cookbook

Yield: 12 muffins

1 cup milk
1/4 cup vegetable oil
1 large egg, lightly beaten
1-1/2 cups whole-bran cereal (not bran flakes)
1 cup shredded carrots
1-1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup dark seedless raisins

Preheat oven to 400 degrees F. Grease twelve 2-1/2 by 1-1/4 muffin-pan
cups. In medium bowl, with fork, beat milk, oil, egg, cereal, and
carrots until blended; let stand 10 minutes.
Meanwhile, in large bowl, combine flour, sugar, baking powder, salt and
cinnamon. Add cereal mixture to flour mixture; stir just until flour is
moistened (batter will be lumpy). Stir in raisins.
Spoon batter into prepared muffin-pan cups. Bake until muffins begin to
brown and toothpick inserted in center of muffin comes out clean, about
30 minutes. Immediately remove muffins from pan. Serve warm, or cool on
wire rack to serve later.


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