Do you and/or your family like to start the day with a muffin and a cup of coffee or other favorite drink? This recipe allows you to make and serve healthy but tasty muffins to your family. Bran and whole-wheat flour are high in fiber, carrots put a tasty and moist vegetable in these muffins
and the raisins add a fruit. Another good thing about this healthy muffin is that even the diabetics in your family can enjoy one, too. The next time you make muffins give this recipe for Bran Muffins with Carrots and Raisins a try and find out just how tasty a very healthy muffin can be. BRAN MUFFINS WITH CARROTS & RAISINS1 1/4 cups oat bran cereal3/4 tsp whole-wheat flour3/4 cup all-purpose flour1 1/2 tsp baking powder1 1/2 tsp baking soda1/2 tsp salt1/2 tsp ground cinnamon2/3 cup fat-free milk2 large eggs1/4 cup Splenda Brown Sugar Blend2 pkts (1 gram each) NuStevia Sugar Substitute1/3 cup canola oil3/4 cup finely grated carrots3/4 cup raisinsPreheat oven to 375 degrees. Coat 12 muffin cups with nonstick cooking spray; set aside.In a large bowl, whisk together bran cereal, whole-wheat flour, all-purpose flour, the baking powder, baking soda, salt and cinnamon. Make a well in the center of the mixture.In a small bowl, whisk together the milk, eggs, Splenda, Stevia, and oil. Stir in the grated carrots and the raisins. Pour the mixture into the well of the dry ingredients and fold mixtures together until all ingredients are moistened. Divide batter among the prepared muffin cups, using a third cup of batter per cup. Let rest in pan for 5 minutes at room temperature.Bake muffins at 375 degrees for 16 to 18 minutes or until crowned and a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.Variation: Substitute golden raisins for the regular raisins and add 1/4 cup chopped walnuts.Enjoy!