Low Fat Carrot Cake Muffins



INGREDIENTS:

1 cup flour		

1 tablespoon baking powder		

1 teaspoon cinnamon ground	

1/4 teaspoon salt		

2 cups bran flakes		

1 cup milk skim	

1 1/2 cup carrots shredded	

1/3 cup brown sugar firmly packed	

1 each egg slightly beaten	

2 tablespoons oil		

1/3 cup raisins

DIRECTIONS:

1. Preheat oven to 400 degrees. 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. 

2. Bake 25 minutes or until golden brown. Serve warm.



Low Fat Carrot Cake Muffins