High Fiber Carrot Bran Muffins

These easy-to-make muffins are great for breakfast, snacks or lunch.

1 1/2 cups whole wheat flour
1 1/2 cups high fiber ready-to-eat bran cereal
1/2 cup packed brown sugar
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots (or grated apple)
1 3/4 cup buttermilk or soured milk*
1/4 cup vegetable oil
1 egg; lightly beaten
grated rind of 1 lemon or orange

In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt, raisins and carrots. Add buttermilk, oil, egg and lemon rind, stirring just until combined. Spoon into greased nonstick muffin tins.

Bake in 400F oven for 20 minutes or until tops are firm to the touch.

*Instead of buttermilk, you can substitute 1 2/3 cups milk mixed with 2 tablespoons lemon juice. Let stand for 10 minutes.

Makes 12 muffins
rec.food.recipes/Robin Cowdrey (2001)
Source: Anne Lindsay's Light Kitchen