Carrot-Raisin Muffins

1½ cups unbleached, all-purpose flour 1 cup bran flakes cereal 1 tablespoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon table salt 1 medium carrot (about 3 ounces), peeled, cut to fit feed tube vertically ⅓ cup walnut halves, shells removed 3 strips orange zest ⅔ cup firmly packed dark brown sugar ¾ cup fat free milk 1 large egg ¼ cup vegetable oil ½ cup raisins

Calories 205 (32% from fat) - carb. 32g - pro. 4g - fat 7g - sat. fat 1g - chol. 18mg - sod. 213mg - calc. 92mg - fiber 2g

Line 12 standard muffin cups with paper liners. Preheat oven to 375°F. In a small bowl combine flour, bran flakes, baking powder, cinnamon and salt; reserve. Insert the medium shredding disc. Stand carrots upright in the feed tube and shred using medium pressure; reserve. Insert metal blade and pulse to coarsely chop walnuts, about 7 to 8 times. Reserve. Add orange zest and brown sugar; process until combined, about 20 to 30 seconds. Scrape bowl. Add milk, egg and oil. Process until combined, about 5 to 10 seconds. Add raisins, walnuts, carrots and dry ingredients. Pulse until flour is just mixed in, about 5 times. Fill muffin cups ¾ full with batter. Bake until light golden brown on tops and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from pan and cool on wire rack.