Extreme Low Fat Buttermilk Carrot-Bran Muffins

Taken from Canadian Living magazine, don't be shy to add in more grated carrot, although I have listed 1/2 cup I have made these using 3/4 cup ---if you use unsweetened applesauce you might want to increase the sugar a few tablespoons.

• Ready In: 35 mins
• Yields: 18 muffins

Ingredients

• 1  cup  wheat bran (millers bran)
• 2⁄3 cup all-purpose flour
• 2⁄3 cup whole wheat flour
• 1 1⁄4 teaspoons baking soda
• 1⁄8 teaspoon salt
• 1⁄2-1  teaspoon cinnamon (optional)
• 1⁄2 cup  finely grated carrot, loosely packed (do not squeeze out any mositure)
• 1 1⁄4 cups low-fat buttermilk
• 1⁄2 cup sugar (or use Splenda)
• 1⁄3 cup applesauce (use sweetened or unsweetened)
• 1  large egg
• 1 1⁄2 tablespoons  oil
• 2  teaspoons vanilla
• 1⁄2-3⁄4 cup raisins

Directions

1. Set oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Generously spray 12 regular size muffin tins with non stick spray or line with paper liners.
4. In a medium bowl combine the wheat bran with both flours, baking soda, salt and cinnamon, then mix in grated carrots (if you are adding in flax seed then add in with the flour mix).
5. In another bowl using an electric mixer at medium speeed beat together buttermilk with sugar, applesauce, egg, oil and vanilla; beat for about 2-3 minutes.
6. Make a well in the center of the flour mixture then pour in the buttermilk mixture and raisins; using a spatula stir JUST until combined (some small lumps are okay, do not overmix).
7. Divide the batter equally between the muffin tins.
8. Bake for about 20-22 minutes or until the muffins test done (do not over bake).
9. Cool in the pan for about 10-12 minutes then remove to wire rack.
10. Serve warm or room temperature.