12 Servings


 1  c  flour 
 1  tb  baking powder 
 1  ts  Ground cinnamon 
 1/4  ts  salt 
 2  c  Bran flakes 
 1  c  Skim milk 
 1 1/2  c  Shredded carrots 
 1/3  c  Firmly packed brown sugar 
 1   egg, slightly beaten 
 2  tb  Oil 
 1/3  c  raisins 

Preparation for Low Fat and Healthy Carrot cake muffins Recipe:

Preheat oven to 400F. Mix flour, baking powder, cinnamon and salt in large
bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in
carrots, sugar, egg and oil. Add to flour mixture; stir just until
moistened (batter will be lumpy). Stir in raisins. Spoon batter into muffin
pan which has been sprayed with vegetable cooking spray, filling each cup
2/3 full.
Bake 25 minutes or until golden brown. Serve warm.

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