Recipe - Low Fat Carrot Cake Muffins

1 cup Flour
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
One fourth teaspoon Salt
2 cup Bran flakes
1 cup Skim milk
1 One half cup Shredded carrots
1/3 cup Firmly packed brown sugar
1 Egg, slightly beaten
2 tablespoon Oil
1/3 cup Raisins

Preheat oven to 400øF. Mix flour, baking powder, cinnamon and salt in large
bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in
carrots, sugar, egg and oil. Add to flour mixture; stir just until
moistened (batter will be lumpy). Stir in raisins. Spoon batter into muffin
pan which has been sprayed with vegetable cooking spray, filling each cup
2/3 full.

Bake 25 minutes or until golden brown. Serve warm.
Posted to Digest eatlf.v096.n239

Recipe by: Kraft Creative Kitchens

From: ebburtis@ix.netcom.com

Date: Thu, 5 Dec 96 08:45:52 0500