CARROT BRAN MUFFINS

CARROT BRAN MUFFINS - MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins

Preheat oven to 375 °F.

In a bowl, combine bran cereal and buttermilk. Let stand for about 5 minutes. 

Combine the eggs, brown sugar, oil and molasses; add to bran mixture.

Sift together the flour, baking powder, baking soda, sea salt and cinnamon.

Stir bran mixture into dry ingredients just until moistened. 

Fold in carrots and raisins.

Fill greased or paper-lined muffin cups three-fourths full. 

Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 5 minutes before removing from pan to a wire rack. 

Serve warm.