These hearty, fiber-rich muffins are made moist and flavorful with grated carrot, raisins, molasses and cinnamon.

Bran Muffins

3 cups all-purpose flour
1 1/2 tablespoons baking powder
1 tablespoon ground cinnamon

1 teaspoon baking soda
1/2 teaspoon salt
2 cups bran
4 large eggs
1 1/2 cups vegetable oil
1 1/4 cups brown sugar, packed

1/4 cup molasses
3 cups grated carrots
1 cups raisins

1. Heat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Sift together flour, baking powder, cinnamon, baking soda and salt. Add bran. Make a well in the center. Set aside.
3. In another bowl, beat eggs; add oil, sugar, and molasses; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Gently fold carrots and raisin into batter.
5. Fill prepared muffin tins three-fourths full.
6. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.