1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled apple
3/4 cup grated carrots
1/4 cup chopped walnuts
Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners or spray with a nonstick cooking spray; set aside.
Combine the first 6 ingredients in a large bowl.
In a small bowl, beat the egg, buttermilk, and oil; stir into the dry ingredients just until moistened. Fold in the apple, carrots, and walnuts.
Fill the prepared muffin tins 3/4 full. Bake at 400 degrees 20-23 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 5 minutes then remove from the pan to a wire rack to cool completely.
Delicious served warm.
Yield: 1 dozen
Per muffin: 199 calories, 7 g (1 sat) fat, 32 g carbs, 2 g fiber, 4 g protein, 256 mg sodium
3/4 cup granulated sugar
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled apple
3/4 cup grated carrots
1/4 cup chopped walnuts
Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners or spray with a nonstick cooking spray; set aside.
Combine the first 6 ingredients in a large bowl.
In a small bowl, beat the egg, buttermilk, and oil; stir into the dry ingredients just until moistened. Fold in the apple, carrots, and walnuts.
Fill the prepared muffin tins 3/4 full. Bake at 400 degrees 20-23 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 5 minutes then remove from the pan to a wire rack to cool completely.
Delicious served warm.
Yield: 1 dozen
Per muffin: 199 calories, 7 g (1 sat) fat, 32 g carbs, 2 g fiber, 4 g protein, 256 mg sodium
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