Moist Carrot Cake Muffins

Moist Carrot Cake Muffins 1/4 cup chopped carrot 1/3 cup firmly packed brown sugar 1 slightly beaten egg 2 tablespoons oil 1 cup flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 2 cups bran flakes 1 cup milk 1/3 cup raisins Don't leave out the cinnamon, it makes a big difference! Preheat oven to 400 degrees. Mix flour, baking powder, cinnamon and salt in a large bowl. Mix cereal and milk in another bowl, let stand for 3 minutes. Mix in carrots, sugar, egg and oil. Add to flour mixture until moist (Batter will be lumpy). Stir in raisins. Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full. Bake for 25 minutes or until golden brown. Serve warm. STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze