Carrot Bran Muffins
SUBMITTED by
luv2cook, Logan
County
3 cups flour
2 cups wheat bran
1 cup brown sugar
3 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 eggs
1 ½ cup buttermilk or soured milk
1 cup vegetable oil (can use
canola)
1/4 cup molasses
3 cups grated carrots
1 cup raisins, optional
In a large bowl,
combine all ingredients; blend just until moistened. Fill 24 greased
or paper-lined muffin cups three-fourths full. Bake at 350° for
25-30 minutes or until a toothpick comes out clean. Cool for 5
minutes before removing from pan to a wire rack. Serve warm.
