These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well too.
1 3/4 cups Bran cereal with raisins1 1/4 cups all-purpose Flour3/4 cup Sugar1 1/4 teaspoons baking Soda1 teaspoon ground Cinnamon1/4 teaspoon Salt1 Egg3/4 cup Buttermilk1/4 cup Canola oil3/4 cup finely chopped peeled tart Apple3/4 cup grated Carrots1/4 cup chopped Walnuts
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.
Nutrient information is for a 1-muffin serving. Recipe yields 12 muffins.
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