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Ingredients

1 ½ cups all-purpose flour 1 ½ cups wheat bran ¼ cup wheat germ ½ cup brown sugar ½ teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 eggs, lightly beaten ¼ cup molasses ¼ cup vegetable oil 1 ½ cups milk 1 ¼ cups grated carrots ½ cup chopped and toasted walnuts ½ cup chopped raisins

Nutrition Info

87.3 calories carbohydrate: 13.6 g cholesterol: 11.1 mg fat: 3.3 g fiber: 1.6 g protein: 2.2 g saturatedFat: 0.6 g servingSize: - sodium: 30.4 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

36 muffins

This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional.