Carrot Bran Muffins

1-1/2 c. bran
1-1/2 c. whole wheat pastry flour, or 3/4 c. whole wheat flour plus 3/4 c. unbleached white flour
2 t. baking powder
1/4 t. cinnamon
1/2 t. salt
2/3 c. raisins
2 medium carrots, grated
1 large egg
1/3 c. vegetable oil
1/2 c. unsulphured molasses
1/3 c. honey
1/4 c. milk

Preheat the oven to 400. Generously butter the insides and top of a regular-sized (1/3-c.) muffin pan.

In a large bowl, combine the bran, flour, baking powder, cinnamon, and salt and mix very well. Stir in the raisins and carrots to coat evenly.

Beat the egg in a medium bowl, then beat in the oil, molasses, honey, and milk. Combine with the dry ingredients until just evenly moistened. Do not overstir.

Spoon the batter into the prepared muffin pan and bake 17 minutes or until a knife inserted in the center of a muffin comes out clean. Cool 5 minutes before removing from pan.

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 64.