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3 cups all-purpose flour
1 tsp baking soda
1-1/2 tablespoons baking powder
1/2 teaspoon salt, optional
1 tablespoon cinnamon
2 cups bran
4 eggs
1-1/2 cups vegetable oil
1-1/4 cups dark brown sugar
1/4 cup molasses
3 cups finely grated carrots
1 cup raisins OR currants


Sift together flour, soda, baking powder, salt and cinnamon. Add bran; set aside.

Beat eggs; add oil, sugar and molasses. Add carrots, flour mixture and raisins.

Fill 24 greased muffin tins 3/4 full. Bake at 350 F for 25 minutes. Yield: 24 large muffins

NOTE: This recipes comes from a dietitian at a Vancouver, British Columbia, hospital. This recipes has also won 1st prize in two recipe contests.

You can make these muffins ahead and freeze them, or keep the uncooked batter in the refrigerator and bake them the next day.