Meals Matter

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Contributed By: bluther
Light & Tasty Magazine

These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well too.

Ingredients

1 3/4 cups Raisin bran cereal

1 1/4 cups All-purpose flour

3/4 cup Sugar

1 1/4 teaspoons Baking soda

1 teaspoon Ground cinnamon

1/4 teaspoon Salt

1 Egg

3/4 cup Buttermilk

1/4 cup Canola oil

3/4 cup Finely chopped peeled tart apple

3/4 cup Grated carrots

1/4 cup Chopped walnuts

Preparation

In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Cook's Notes

Yield: 1 dozen

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