Ingredients:

• 3 cups bran cereal (All-Bran, 100% Bran, Raisin Bran, Oatmeal, Crispy Wheat & Raisins, Grape Nuts (reg. or flakes) and/or any combination of the above to yield approx. 3 cups.)
• 1/2 cup olive oil
• 1 cup or more raisins/walnuts/pecans… whatever you like to mix in
• 1 cup boiling water
• 2 decent sized carrots, finely grated or chopped
• 2 Tablespoons pot seeds

• 2 eggs, lightly beaten and whimpering
• 2 cup soy milk
• 1 & 1/3rd cups sucanat (evaporated cane juice)

• 2  cups self-rising flour
• 3 teaspoons cinnamon

Directions:

1. In large bowl, combine the cereal, oil, carrots, pot seeds, and mix-ins. Pour boiling water over them, mix and let cool slightly.
2. In a smaller bowl, combine the eggs, soy milk, and sucanat. (Don’t sweat it if the sucanat doesn’t completely dissolve, but do your best.)  Add this to the partly cooled mixture.
3. In yet another goddamn bowl, combine the flour and cinnamon. Add this mixture to the cereal, and stir only until everything is just barely together. Over-mixing will give you tuff muffs, and no one likes that.
4. Preheat oven to 350 degrees. Spray or grease 24 muff cups. Drop batter into cups three fourths full.
5. Bake for 25 minutes. When cooled slightly, (about 5 minutes) remove from pan and place on rack to cool completely. These freeze very well.