Title: Carrot or Zucchini Muffins
Categories: Bread
Yield: 24 Servings
| 1 1/2 | c | Whole-wheat flour |
| 1 1/2 | ts | Baking soda |
| 1/2 | ts | Nutmeg |
| 3 | | Carrots, 1c grated |
| 1/4 | c | Vegetable oil |
| 2 | tb | Vinegar |
| 1/4 | c | Molasses |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 1/2 | c | Natural bran |
| 2 | | Eggs |
| 1 1/2 | c | Skim milk or orange juice |
| 1/2 | c | Honey |
| 1/2 | c | Raisins |
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food
processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots
until pureed and add to dry ingredients. Process the eggs and oil for 2 -
3 seconds and add to bowl along with the milk, vinegar, honey, molasses,
and raisins. Stir with a wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25
min.