Muffin Madness

It is incredible how fast the Thanksgiving and Christmas holidays seem to be approaching. When James and I went grocery shopping today, we noticed that all the shelves are fully stocked for the holiday baking season. We love muffins in our home, and this recipe will be sure to show up several times during the holidays. We might even have these on Thanksgiving morning. Hopefully you will love them just as much.


Carrot Raisin Bran Muffins:

1 ¼ cup unprocessed wheat bran or oat bran cereal
¾ tsp. whole wheat flour
¾ cup all purpose flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. Salt
½ tsp. Cinnamon
2/3 cup skim milk
2 large eggs
½ cup packed light brown sugar
1/3 cup vegetable oil
¾ cup finely grated carrots
¾ cup raisins

Preheat oven to 375 degrees. Coat a 12 count muffin tin with nonstick cooking spray. In a large bowl, combine the cereal, flour, baking powder, soda, salt, and cinnamon. Make a well in the center of the mix. Whisk together the milk, eggs, sugar, and oil. Stir in the carrots and raisins. Pour into the well of dry ingredients and fold in until mix is moist. Pour 1/3 cup batter into each section of the muffin tin. Let batter rest 5 minutes. Bake 15 to 18 minutes.