Carrot Bran Cupcakes
Instructions
1. In a large bowl, combine 1 cup flour, 1/2 cup brown sugar, 1/3 cup white sugar, 1 1/2 cups crushed wheat bran flake cereal, 1/2 cup raisins, 1/3 cup chopped pecans, and 2 teaspoons ground cinnamon, and set aside.
2. In a separate bowl, combine 1 well-beaten egg, 1/2 cup vegetable oil, 1/4 cup milk, and 1 1/2 cups shredded carrots.
3. Add the wet ingredients to the dry ingredients, stirring until batter is just moistened.
4. Spoon batter into paper-lined muffin pans, filling 2/3-full. Bake at 350 degrees for 20 minutes. Cool for at least 20 minutes.
5. These are excellent when served warm, but they will be a real treat when wrapped individually and placed in a lunchbox! Store these in a covered container. Refrigerate to keep them fresh longer.
