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Apple Carrot Muffins

By: Taste of Home

"These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well, too."

Rate/Review | Read Reviews (61)

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 muffins

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

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 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.

Footnotes

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 fruit.
© 2002 Reiman Media Group, Inc.

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Reviewed on Mar. 31, 2003 by OZJAC

I changed these a little. I added 1t more cinnamon, 1t mixed spice, 1t nutmeg, replaced 1/2cup...

Reviewed on Mar. 31, 2003 by Rachel D

yummy!! I made a few changes. I substituted applesauce for the oil to make it lower in fat. ...

Reviewed on Mar. 28, 2003 by MAUREEN MCABEE

My whole family loved these muffins. I thought they looked too healthy to be good but boy was...

Reviewed on Oct. 5, 2003 by RENEE C.

These muffins are amazing! I exchanged oatmeal with raisins for the raisin bran and 1 tsp...

Reviewed on Feb. 7, 2004 by RACHELRECK

I prety much altered this recipe beyond recognition... 1tsp baking powder, 3/4 tsp soda, a...

Reviewed on Oct. 5, 2003 by JOSIE

My 4 year old helped me with this recipe. We made this in an 8x8 in baking pan rather than...

Reviewed on Feb. 7, 2004 by EVJWT59

Because my husband is diabetic I used 3/4 Slenda and 1/4 sugar in the recipe and they still...

Reviewed on Feb. 7, 2004 by Lisa

Good muffin. I substituted whole wheat flour & used a little less sugar, more carrot and apple.

Reviewed on Sep. 24, 2003 by LUVIN SPOONFUL

This is a good hearty muffin. A good breakfast muffin for someone on the go. I got a little...

Reviewed on Sep. 21, 2003 by Katie

I'm a high school senior, and my younger sister and I are always looking for quick breakfasts...

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