1 1/2 c  Whole-wheat flour

      1 t  Salt

  1 1/2 t  Baking soda

      1 t  Cinnamon

    1/2 t  Nutmeg

  1 1/2 c  Natural bran

      3 ea Carrots, 1c grated

      2 ea Eggs

    1/4 c  Vegetable oil

  1 1/2 c  Skim milk or orange juice

      2 T  Vinegar

    1/2 c  Honey

    1/4 c  Molasses

    1/2 c  Raisins

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