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Low Fat Carrot Cake Muffins

1 c Flour
1 tb Baking powder
1 ts Ground cinnamon
1/4 ts Salt
2 c Bran flakes
1 c Skim milk
1 1/2 c Shredded carrots
1/3 c Firmly packed brown sugar
1 Egg, slightly beaten
2 tb Oil
1/3 c Raisins

Preheat oven to 400 degrees F. Mix flour, baking powder, cinnamon and salt in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in carrots, sugar, egg and oil. Add to flour mixture; stir just until moistened (batter will be lumpy). Stir in raisins. Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup 2/3 full.

Bake 25 minutes or until golden brown. Serve warm.

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