From Paulette Vickery's Recipe Collection
Cinnamon Carrot Muffins
breads
1 cup flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cup bran flakes
1 cup skim milk
1 1/2 cup shredded carrots
1/2 cup raisins
1/3 cup brown sugar, firmly packed
2 tablespoon oil
1 each egg, slightly beaten
Heat oven to 400 degrees. Mix flour, baking powder, cinnamon and salt in a large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in carrots, raisins, sugar, oil and egg. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Spoon batter into muffin pay which has been sprayed with no-stick cooking spray, filling each cup 2/3 full. Bake 25 minutes or until golden brown. Serve warm. Makes 12.
Yield: 12 servings
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