Carrot or Zucchini Muffins

Adopted from Recipezaar, February 2005. I have tried this recipe, and intended to alter it. However, as it seems to please some reviewers as is, I will leave it unchanged. I do think people who use this recipe should read the reviews first. I have included preparation and cooking times, but these are only guesses.

• Ready In: 40 mins
• Serves: 24

Ingredients

• 1 1⁄2 cups whole wheat flour
• 1  teaspoon salt
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1 1⁄2 cups  natural bran
• 3  carrots, 1c grated
• 2  eggs
• 1⁄4 cup  vegetable oil
• 1 1⁄2 cups skim milk or 1 1⁄2 cups  orange juice
• 2  tablespoons vinegar
• 1⁄2 cup honey
• 1⁄4 cup molasses
• 1⁄2 cup raisins

Directions

1. Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds.
2. Pour into large mixing bowl.
3. Process carrots until pureed and add to dry ingredients.
4. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins.
5. Stir with a wooden spoon until just blended; do not overmix.
6. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 minute.