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Apple Carrot Muffins

SUBMITTED BY: Elaine Cooley  PHOTO BY: P`l!nG 

"Reports elementary school teacher Elaine Cooley from Louisville, Kentucky, 'This recipe was given to me by the parent of one of my students. These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well, too.'"
Apple Carrot Muffins Recipe
RECIPE RATING:
This recipe has been rated 54 times with an average star rating of 4.8
Read Reviews (42)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. 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 degrees F 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.

FOOTNOTE

  • Nutritional Analysis: One muffin equals 199 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 256 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on apr. 24, 2007 by PHEOBS 
These were great, and my son gobbles them up. Be sure to grate the carrot and apple really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on feb. 11, 2007 by MONKAREE 
These are moist and delicious. Great as an afternoon snack with coffee or tea! I've made them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on feb. 11, 2007 by MilesMom 
Super healthy--the 3/4 flour is incorrect. I used 1/2 cup raw sugar and 1/4 cup honey--yummy!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on sep. 7, 2008 by Lowe 
Made into a breakfast bread instead of muffins and baked for 30 minutes (check with a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on nov. 13, 2006 by Tami 
The next day I tried it again with 3/4 firmly packed dark brown sugar instead of flour and the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on nov. 5, 2006 by RALNEG 
Amazing. Tasty, moist, healthy. Kids love them, adults love them. This is my favorite muffin... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on jul. 19, 2008 by Kelsolake 
Very Very good. Do yourself a favor and double the recipe. One batch will just get your family... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on feb. 13, 2007 by pepesme 
These were great! I used applesauce instead of the shredded apples, and left out the nuts... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on oct. 16, 2007 by mellelady 
I made these this morning when my 3 year old asked for carrot muffins (he's learned that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on jan. 28, 2007 by ASTRID 
These were great.Very light and fluffy tasting. ( I added 1 tb spoon baking powder ,otherwise... MORE

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