2 1/2cupbran flakeslike raisins bran or straight bran flakes
2eggs
1/2cupbaby carrots
1/2cupvegetable oil
2/3cupraisins
1/4cupbrown sugar
1/2cuphoney
4Tbs.molasses
1cupwater
1/2tsp.orange zest
2cupsflour
2Tbs.milled flax seedoptional
1/2tsp.baking powder
2tsp.baking soda
1/2tsp.salt
GLAZE
1/3cupbrown sugar
3Tbs.buttermelted
2Tbs.honey
2tsp.hot water
Instructions
Preheat the oven to 350 degrees. In a blender, add the bran flakes, eggs, baby carrots, vegetable oil, and raisins and blend until smooth. Pour the blended mixture into a bowl. Add to this mixture the brown sugar, honey, molasses, water and orange zest. Whisk together until smooth. Add the dry ingredients: flour, baking powder, baking soda and salt. Mix until combined. If the mixture is too runny, add a little more flour to the batter (depending how much moisture is in your carrots and raisins can vary--so just add enough flour so the mixture is a regular muffin consistency). Once the batter is finished, let it rest for a few minutes while you make the glaze. In a bowl, whisk together the brown sugar, melted butter, honey and hot water.
With a pastry brush, brush the bottom and sides of each muffin tin with this glaze. Pour the batter into each muffin tin about 3/4 full. Put the pans in the oven and bake for 20-25 minutes or until the center is set. The muffins won't get really tall and that's okay because you are going to invert them anyway. Once the muffin is cooked, remove from the oven and let rest for 2-5 minutes. Once the muffins have cooled slightly, cut around each muffin with a sharp knife. Remove the muffins from the tins and turn upside down on a plate to serve.