Title: Carrot or zucchini muffins
 Categories: Breads
      Yield: 24 Servings
 
  1 1/2 c  Whole-wheat flour
      1 ts Salt
  1 1/2 ts Baking soda
      1 ts Cinnamon
    1/2 ts Nutmeg
  1 1/2 c  Natural bran
      3 ea Carrots, 1c grated
      2 ea Eggs
    1/4 c  Vegetable oil
  1 1/2 c  Skim milk or orange juice
      2 tb Vinegar
    1/2 c  Honey
    1/4 c  Molasses
    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.