Orange-scented carrot muffins made with whole wheat and bran. A great muffin for a good morning.

Orange 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
3/4 cup bran
3 medium carrots, peeled (optional), cut into chunks
2 large eggs
1/4 cup vegetable oil
1 cup orange juice
2 tablespoons white distilled vinegar
1/2 cup honey
1/4 cup molasses
1/2 cup raisins
Cupcake wrapper

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 orange juice, vinegar, honey, molasses, and raisins. Stir until just blended. Spoon into muffin tins lined with cupcake wrappers, filling 2/3 full.
4. Bake in a 375°F (190°C) oven for 20 to 25 minutes, or until center is set. Remove from oven. Let cool completely on wire rack.

Makes 1 dozen muffins.