Rachel's Bran Muffins

Makes 12 muffins

*1 1/2 cups wheat bran
*1 cup low fat buttermilk
* 1/3 cup canola oil
*1 egg
*2/3 cup brown sugar
*1/2 tsp vanilla extract
*1/2 cup all purpose flour
*1/2 cup whole wheat flour
*1 tsp baking soda
*1 tsp baking powder
*1/2 tsp salt
*2/3 cup raisins
*1 cup grated carrot

1. Preheat oven to 375 F and grease muffin cups.
2. Mix together wheat bran and buttermilk in a large bowl and let stand for 10 minutes.
3. In a medium bowl, beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Stir in raisins and carrots. In a small bowl, sift together flours, soda, powder and salt. Stir into bran mixture, until just blended. Spoon batter into prepared muffin cups. DO NOT OVERMIX!
4. Bake for 14 minutes, or until toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

*To freeze, follow recipe exactly, but put muffin tin into freezer after all ingredients are combined. When ready to bake, heat oven to 375, and bake muffins for 19 minutes.

*Variations: replace carrots and raisins with nuts and fruit that's in-season.