1 1/2 c  Whole-wheat flour
1 1/2 ts Baking soda
1/2 ts Nutmeg
3    Carrots, 1c grated
1/4 c  Vegetable oil
2 tb Vinegar
1/4 c  Molasses
1 ts Salt
1 ts Cinnamon
1 1/2 c  Natural bran
2    Eggs
1 1/2 c  Skim milk or orange juice
1/2 c  Honey
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.