Carrot Graham or Bran Muffins

The flavor and texture of these muffins are unsurpassed. I love the full flavor of whole wheat and graham flour plus complex flavor of the molasses. These are outrageously healthy and great for getting some good nutrition (and fiber) into any child or adult for that matter. Our Stella loves them (without nuts of course).

3 medium carrots (processed in a food processor until minced finely)

1 1/2 cups whole wheat flour
1 1/2 cups graham flour or oat bran
1 1/2 teaspoons baking soda
1 teaspoon salt

1/4 cup vegetable oil
2 eggs
1/4 cup honey
1/2 cup molasses
1 1/2 cups milk
2 tablespoons white vinegar
1 teaspoon real vanilla extract

1/2 cup walnuts or pecans (optional)

Preheat oven to 375.

Pulse the flours, salt, and soda together in a food processor. Remove, fold in carrots, and set aside. Add eggs and oil to processor and blend for 3-5 seconds. Combine milk, vinegar, molasses, vanilla and honey. Add liquid to egg mixture and blend. Add the nuts to the dry ingredients and add all of the dry mixture. Pulse just until blended. Do not over mix.

Spray muffin tin with vegetable spray and fill 2/3 full. Bake for 22-25 minutes or until a toothpick comes out clean. let cool in the pan for 5-10 minutes and turn out onto a cooling rack.