Carrot 'n' Spice Bran Muffins

These moist, tasty muffins are chucked full of things that are good for you. Muffins can be wraped in foil and and placed in freezer plactic bag or stored in airtight freezer container up to 1 month. Maybe reheated in microwave or oven. The recipe comes from Better Homes and Gardens .

• Ready In: 35 mins
• Yields: 18 Muffins

Ingredients

• 2  cups  whole  all-bran cereal
• 1 1⁄4 cups milk
• 1⁄3 cup canola oil
• 2  beaten eggs
• 1 1⁄2 cups  finely shredded carrots
• 1⁄2 cup coconut
• 1⁄2 cup raisins
• 1 1⁄4 cups flour
• 1⁄2 cup  packed brown sugar
• 1⁄4 cup sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon salt

Directions

1. In a large mixing bowl combine cereal, milk, oil, and eggs; let STAND 10 minutes; Stir in carrot, coconut, and raisins.
2. In another bowl combine flour, brown sugar, sugar, baking powder, soda, cinnamon, and salt.
3. Add cereal mixture to flour mixture; Stir until just combined.
4. Grease muffins cups or line with paper bake cups; fill each 2/3 full; Bake in a 375 degree oven for 15 to 20 minutes or until toothpick inserted comes out clean, serve warm.