Raisin bran cereal, apples, carrots, yogurt...
APPLE CARROT MUFFINS
1 3/4 cup raisin bran cereal
1 1/4 cup 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 or plain yogurt
1/4 cup vegetable oil
3/4 cup grated Granny Smith apple (about 1 apple)
3/4 cup grated carrots (handful of baby carrots)
1/4 cup chopped walnuts
Line a muffin pan with paper muffin cups and coat with vegetable oil cooking spray; set aside. Combine cereal and next 5 ingredients in a large bowl; set aside. Whisk the egg, buttermilk and oil in a small bowl until combined well. Stir into cereal mixture just until moistened. Fold in apple, carrot and walnuts. Fill muffin cups 3/4 full.
Bake at 400 degrees for 20 to 23 minutes. Cool 5 minutes before removing from pan.
Yield: 12 muffins
Variation: Use miniature muffin pans. Bake for 12 minutes. Yields 30 mini-muffins.
1/4 cup chopped walnuts
Line a muffin pan with paper muffin cups and coat with vegetable oil cooking spray; set aside. Combine cereal and next 5 ingredients in a large bowl; set aside. Whisk the egg, buttermilk and oil in a small bowl until combined well. Stir into cereal mixture just until moistened. Fold in apple, carrot and walnuts. Fill muffin cups 3/4 full.
Bake at 400 degrees for 20 to 23 minutes. Cool 5 minutes before removing from pan.
Yield: 12 muffins
Variation: Use miniature muffin pans. Bake for 12 minutes. Yields 30 mini-muffins.
Naturally, I made some substitutions: I used a Gala apple and pecans. Also, I did not have buttermilk on hand (who does?) nor did I have plain yogurt. I used a Weight Watchers amaretto cheesecake flavored yogurt, worked just fine!
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