This is my favorite muffin recipe. It is very moist and absolutely delicious. I often have it for either breakfast or a light lunch and often have a chunk of cheddar cheese with it. It is very difficult to stop at 1 or even 2!

CARROT BRAN MUFFINS

Source: Company's Coming "Muffins & More" Cookbook by Jean Pare

1 1/2 cups flour
3/4 cup brown sugar, packed
3/4 cup Natural Bran (I buy Bran in bulk)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

2 eggs
1/2 cup cooking oil
1 cup grated carrot
1 cup crushed pineapple with juice
1/2 cup raisins (I add this)

Combine first seven ingredients in large bowl. Mix together. Make a well in center.
Beat eggs in mixing bowl until frothy. Mix in oil, carrots, pineapple with juice and the raisins. Pour into well. Stir only to moisten. Batter will be lumpy. (I have mixed it like a cake and it is just fine.) Fill greased muffin cups 3/4 full. Bake in 400F oven for 20-25 minutes. (I bake at 350F for 20-25 minutes.) Remove from pan after 5 minutes. Yield: 36 medium muffins. (I get 18 in my pans so I guess my med. is really large.)

Carrot Muffins: Omit bran and change flour to 2 cups. (Never tried this.)