Carrot Muffins from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and Ma

Ingredients

• 1 tablespoon grated lemon zest
• ¼ cup honey
• 2 tablespoons vegetable oil
• ½ cup mashed banana
• ½ cup fresh orange juice
• 1½ cups finely shredded or grated raw carrots
• ⅔ cup nonfat yogurt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves
• 2 teaspoons ground cinnamon
• ⅓ cup sesame seeds
• 1 cup bran cereal (All-bran or 100% Bran)
• 1½ cups whole wheat flour
• ½ cup raisins or dried currants