Carrot Bran Muffins

Deliciously hearty and filled with fiber, these muffins will tide you over to your next meal.

1 cup milk

1⁄4 cup vegetable oil

1 large egg, lightly beaten

11⁄2 cups whole-bran cereal (not bran flakes)

1 cup shredded carrots

11⁄4 cups all-purpose flour

1⁄3 cup sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

1⁄4 teaspoon ground cinnamon

1 cup dark seedless raisins

• Preheat oven to 400°F. Grease twelve 21⁄2" by 11⁄4" muffin-pan cups.
• In medium bowl, with fork, beat milk, oil, egg, cereal, and carrots until blended; let stand 10 minutes.
• Meanwhile, in large bowl, with wire whisk, stir flour, sugar, baking powder, salt, and cinnamon. Add cereal mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Stir in raisins.
• Spoon batter into prepared muffin-pan cups. Bake until muffins begin to brown and toothpick inserted in center of muffin comes out clean, about 30 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack.

Makes 12 muffins.

Prep: 15 minutes plus standing

Bake: 30 minutes