CLASSIC CARROT PINEAPPLE MUFFINS

Makes 12 large muffins

1 1/4 cups 100% bran cereal
1 can crushed pineapple (14 oz) in juice
1/4 cup milk
1 egg
1/2 cup packed brown sugar
1/3 cup vegetablesetable oil
1 cup shredded carrots
2 cups flour
1 tablespoon baking powder
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 cup raisins


Preheat oven to 400 degrees.
Combine cereal, undrained pineapple, and milk. Let stand 5 minutes. Stir in egg, brown sugar, oil and carrots.
In large bowl, mix flour, baking powder, cinnamon, ginger and salt.
Add cereal mix and raisins to dry ingredients stirring just until moist. Fill each muffin cup generously to the top.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.