Carrot 'N' Spice Bran Muffins

Source: Better Homes and Gardens

2 cups whole bran cereal 
1-1/4 cups milk 
1/3 cup cooking oil 
2 beaten eggs 
1-1/2 cups finely shredded carrot 
1/2 cup coconut 
1/2 cup raisins 
1-1/4 cup all-purpose flour 
1/2 cup packed brown sugar 
1/4 cup granulated sugar 
2 teaspoons baking powder 
1 teaspoon baking soda 
1-1/2 teaspoons ground cinnamon 
1/2 teaspoon salt 

In a large mixing bowl combine cereal, milk, oil, and eggs. Let stand 10 minutes. Stir in carrot, coconut, and raisins. In another bowl combine flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Add cereal mixture to flour mixture. Stir just until combined. Grease muffin cups or line with paper bake cups; fill each 2/3 full. Bake in a 375 degree F oven for 15 to 20 minutes or until toothpick inserted near center comes out clean. Serve warm. Makes 18 muffins. 

Make Ahead Tip: Cool muffins completely. Wrap in foil and place in freezer plastic bag or store in airtight freezer container. Freeze up to 1 month. To reheat, wrap muffins in foil; bake in 300 degree F oven for 15 minutes or until warm. 

Nutritional Information 
Nutritional facts per serving
calories: 166, total fat: 6g, cholesterol: 25mg, sodium: 270mg, carbohydrate: 28g, protein: 4g, vitamin A: 50%, vitamin C: 10%, iron: 16%