Carrot Muffins! In a large bowl, combine the flour, bran flakes, baking powder, cinnamon and nutmeg. In a medium bowl, combine the milk, carrots, raisins, egg substitute, honey, oil and molasses. Stir the liquid ingredients into the dry ingredients until just blended, but don't over mix. Coat 12 muffin cups with nonstick spray. Fill about three-quarters full with batter. Bake at 375 degrees F for 20 to 25 minutes. 2 cups whole wheat flour 2/3 cup ready-to-eat bran flakes 2 tsp baking powder 1 tsp ground cinnamon 1/4 tsp grated nutmeg 1 1/2 cups skim milk 1 1/2 cups shredded carrots 1/2 cup raisins 1/4 cup egg substitute 1/4 cup honey 2 tbsp canola oil 2 tbsp molasses Makes one 9-inch, 3-layer cake, 12 to 16 servings. ... back