Flavorful :: FRIDAY :: Carrot Bran Muffins

Thanks to Sue Gregg's recipe, I am going to make these healthy and low(er) sugar muffins this weekend...to go along with last week's Greek quiche recipe. What a flavorful brunch we will have tomorrow morning!

{Carrot Bran Muffins}

-1/2 c. raisins
-1/2 very hot water
-1-1/2 cups wheat bran (unprocessed-the real stuff!)
-1/2 c. honey
-2 eggs
-1 cup grated fresh carros (or unpeeled grated zucchini)
-1 cup buttermilk
-1-1/2 cups whole wheat flour (pastry flour works best)
-1-1/2 teaspoons baking soda
-1 teaspoon of salt
-1 teaspoon of cinnamon
-1/2 c. chopped walnuts

*Preheat oven to 350 degrees. Grease or spray muffin pan(s). Cover raisins with water and set aside to soften. Blend wheat bran and hot water together and let stand for 5 minutes, allowing the bran to soften. In a seperate bowl, blend together the honey and eggs with a whisk. Mix the grated carrots (or zucchini) and milk into the honey & egg. Blend whole wheat flour, baking soda, salt, and cinnamon in a seperate bowl. Blend dry ingredients into liquid ingredients until just mixed. Next, gently fold in raisins (drained) and walnuts. Fill muffin cups evenly and bake for 20-25 miutes at 350 degrees. Allow muffins to cool for 5 minutes before removing muffins from pan.

Let's hope my turn out this mother-watering flavorful looking!