Blend together in large bowl flour, bran, brown sugar, baking soda, salt, cinnamon, carrots and raisins.
In second bowl, beat buttermilk, oil, egg and vanilla.
Add liquid ingredients to dry ingredients and mix just until moistened.
Spoon into 12 greased or paper-lined muffin cups.
Bake at 375F for 20 minutes.
(To sour-milk, put 1 tbsp. vinegar into 1 cup measure. Fill with milk. Let stand for 5 minutes.).
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