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Cinnamon Carrot Muffins

1 c Flour
1 tb Baking powder
1 ts Cinnamon
1/4 ts Salt
2 c Post Bran Flakes
1 c Milk; skim
1 1/2 c Carrots; shredded
1/2 c Raisins
1/3 c Brown sugar
2 tb Oil
1 Egg; slightly beaten

Heat oven to 400. Mix flour, baking powder, cinnamon and salt in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in carrots, raisins, sugar, oil and egg. Add to flour mixture; stir just until moistened. Batter will be lumpy. Spoon batter into muffin pan that has been sprayed with Pam. Fill each cup 2/3 full. Bake 25 minutes or until golden brown. Serve warm.

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