Quench MagazineLow Fat Carrot Cake Muffins | Baked Goods | Quench Magazine

Ingredients

• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon, ground
• 1/4 teaspoon salt
• 2 cup 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 tablespoon oil
• 1/3 cup raisins