Low Fat Carrot Bran Muffins

• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-bran cereal (such as all bran, bran flakes)
• 2/3 cup raisins
• 1/3 cup brown sugar (I often add only 1/4 cup for breakfast muffins)
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 1 3/4 cups skim milk, with
• 2 teaspoons lemon juice (or 1 3/4 cup buttermilk)
• 2 tablespoons margarine, melted
• 2 tablespoons unsweetened applesauce (or pumpkin, or just margarine)
• 1 cup carrot, grated
• 1 orange, rind of, grated (optional, but recommended)

1. Preheat oven to 400u0b0F.
2. In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
3. In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
6. Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.

whole wheat flour, allbran cereal, raisins, brown sugar, cinnamon, baking powder, baking soda, egg, milk, lemon juice, margarine, unsweetened applesauce, carrot, orange

Taken from www.food.com/recipe/low-fat-carrot-bran-muffins-144826 (may not work)