Carrot Or Zucchini Muffins

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Title: CARROT OR ZUCCHINI MUFFINS
Categories: Breads
Yield: 24 Servings

1.50 c Whole-wheat flour
1.00 t Salt
1.50 t Baking soda
1.00 t Cinnamon
0.50 t Nutmeg
1.50 c Natural bran
3.00 ea Carrots, 1c grated
2.00 ea Eggs
0.25 c Vegetable oil
1.50 c Skim milk or orange juice
2.00 T Vinegar
0.50 c Honey
0.25 c Molasses
0.50 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.

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