Recipe: Carrot Bread or Muffins (using pineapple, nuts and raisins)

CARROT BREAD OR MUFFINS

1 1/2 cups all-purpose flour
1 cup oat bran
3/4 cup sugar
1 Tbsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup canola oil
1/2 cup milk
3 beaten eggs
1 Tbsp vanilla
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped nuts
1/2 cup raisins

Combine flour, oat bran, sugar, cinnamon, baking soda, baking powder, and salt in a bowl.

Combine canola oil, milk, eggs, and vanilla. Add to flour mixture; stir until just combined.

Stir in carrots, pineapple, nuts, and raisins. Pour into two greased and floured (7 1/2 x 3 1/2 x 2-inch) loaf pans or fill greased or lined muffin tins 2/3 full.

Bake in a 350 degree F oven 40-50 minutes for loaves or 15 to 20 minutes for muffins. Let cool for a few minutes then remove from pans and cool completely on a wire rack. Wrap and store in refrigerator.

Makes 2 loaves or 24-30 muffins
From: Mimi, Texas, 07-19-97