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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.'"
RECIPE RATING:
Read Reviews
(42)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
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
Reviewed on apr. 24, 2007 by
PHEOBS
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PHEOBS
apr. 24, 2007
These were great, and my son gobbles them up. Be sure to grate the carrot and apple really small or it can make the muffins soggy.
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15 users found this review helpful
These were great, and my son gobbles them up. Be sure to grate the carrot and apple really...
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Reviewed on feb. 11, 2007 by
MONKAREE
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MONKAREE
feb. 11, 2007
These are moist and delicious. Great as an afternoon snack with coffee or tea! I've made them with varying amounts of whole wheat flour but find that they're almost too hard to swallow if made with anything more than 50% wheat flour. I also like to either add more buttermilk or cut back on the flour by a few tablespoons. The additional 3/4 cup of flour is a misprint..it should be 3/4 cup of sugar. I've seen this recipe here before and it didn't have that mistake.
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14 users found this review helpful
These are moist and delicious. Great as an afternoon snack with coffee or tea! I've made them...
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Reviewed on feb. 11, 2007 by MilesMom
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MilesMom
feb. 11, 2007
Super healthy--the 3/4 flour is incorrect. I used 1/2 cup raw sugar and 1/4 cup honey--yummy! Also, you could use some ground flax seed as part of your flour mixture. I also used half white and half wheat flour.
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9 users found this review helpful
Super healthy--the 3/4 flour is incorrect. I used 1/2 cup raw sugar and 1/4 cup honey--yummy!...
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Reviewed on sep. 7, 2008 by
Lowe
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Lowe
sep. 7, 2008
Made into a breakfast bread instead of muffins and baked for 30 minutes (check with a toothpick). Also used double the cinnamon. Didn't have buttermilk so I substituted 1 1/2 tbsp cream of tartar with 3/4 c. milk. Could also used plain yogurt or sour cream but the cream of tartar and milk mixture worked great. I left the skin on the apple (for extra nutrition) and grated it. Had to substituted pecans because I didnt have walnuts. Overall WONDERFUL!!!
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7 users found this review helpful
Made into a breakfast bread instead of muffins and baked for 30 minutes (check with a...
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Reviewed on nov. 13, 2006 by Tami
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Tami
nov. 13, 2006
The next day I tried it again with 3/4 firmly packed dark brown sugar instead of flour and the muffins are AWESOME looking and taste good and moist!
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4 users found this review helpful
The next day I tried it again with 3/4 firmly packed dark brown sugar instead of flour and the...
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Reviewed on nov. 5, 2006 by RALNEG
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RALNEG
nov. 5, 2006
Amazing. Tasty, moist, healthy. Kids love them, adults love them. This is my favorite muffin recipe.
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4 users found this review helpful
Amazing. Tasty, moist, healthy. Kids love them, adults love them. This is my favorite muffin...
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Reviewed on jul. 19, 2008 by
Kelsolake
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Kelsolake
jul. 19, 2008
Very Very good. Do yourself a favor and double the recipe. One batch will just get your family through the day. I did follow a couple of the recommendations made by others, no big changes. I used 1/2c Brown sugar and 1/4c honey in lieu of the white sugar and I did not have buttermilk on hand so I used Evaporated milk in the same amount. It was delicious! The batter was very wet and that worried me, but it turned out wonderful! If you like big chunks of apple, do not shred your apples, rather cut the flesh off the core and dice them in to .5 inch chunks. They soften nicely and give a bit of apple pie texture to your muffin. This is going in my forever box!! Thanks for the recipe!
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3 users found this review helpful
Very Very good. Do yourself a favor and double the recipe. One batch will just get your family...
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Reviewed on feb. 13, 2007 by
pepesme
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pepesme
feb. 13, 2007
These were great! I used applesauce instead of the shredded apples, and left out the nuts increasing the raisin bran to 2 cups. My husband and two boys ate the entire batch in less than 24 hours. Who new that a healthy muffin could be so yummy!
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3 users found this review helpful
These were great! I used applesauce instead of the shredded apples, and left out the nuts...
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Reviewed on oct. 16, 2007 by
mellelady
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mellelady
oct. 16, 2007
I made these this morning when my 3 year old asked for carrot muffins (he's learned that carrots help you see better so he always wants carrots:)) They are absolutely delicious! I love it when something that tastes this good is actually healthy too! I used 1/2 cup whole wheat flour and 3/4 cup unbleached white flour. Thanks for a wonderful recipe.
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2 users found this review helpful
I made these this morning when my 3 year old asked for carrot muffins (he's learned that...
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Reviewed on jan. 28, 2007 by ASTRID
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ASTRID
jan. 28, 2007
These were great.Very light and fluffy tasting. ( I added 1 tb spoon baking powder ,otherwise they might turn out a little too flat) Also used ground flax instead of the walnuts. Thanks .It's a keeper.
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2 users found this review helpful
These were great.Very light and fluffy tasting. ( I added 1 tb spoon baking powder ,otherwise...
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