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Carrot Muffins

1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups bran
3 medium carrots
2 large eggs
1/4 cup vegetable oil
1 1/2 cups milk
2 tablespoons white distilled vinegar
1/2 cup honey
1/4 cup molasses
1/2 cup raisins

1. In a food processor, blend for 5 seconds, whole wheat flour, salt, baking soda, cinnamon, nutmeg, and bran. Pour into a large mixing bowl.
2. Process carrots until pureed and stir into dry ingredients.
3. Process eggs and oil for 2 to 3 seconds and add to flour mixture with milk, vinegar, honey, molasses, and raisins. Stir until just blended. Spoon into paper-lined muffin tins.
4. Bake in 375*F oven for 20 to 25 minutes, or until center is set. Remove from oven. Let completely cool on wire rack.

Makes 1 1/2 dozen muffins.