LOW FAT CARROT CAKE MUFFINS

1 cup flour
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 cups bran flakes
1 cup skim milk
1 1/2 cups shredded carrots
1/3 cup firmly packed brown sugar
1 egg, slightly beaten
2 tbsp oil
1/3 cup raisins

Preheat oven to 400 degrees F. Coat 12 muffin pan cups with nonstick cooking spray.

Mix flour, baking powder, cinnamon and salt in large bowl; set aside.

Mix cereal and milk in another bowl; let stand 3 minutes.

Stir in carrots, sugar, egg and oil. Add to flour mixture; stir just until moistened (batter will be lumpy). Stir in raisins. Spoon batter into prepared muffin cups, filling each cup 2/3 full.

Bake 25 minutes or until golden brown. Serve warm.

Makes: 12
Source: Kraft