Ingredients:
J3/” cups rai in bran cereal
11;., cups all-purpose flour
3/4 cup sugar
1’I” tsp. baking soda
1 tsp. ground cinnamon
‘I” tsp. salt
1 egg
3/4 cup buttermilk
‘h cup canola oil
3/4 cup finely choppt!d peeled
tart apple
h cup grated carrots
‘/” cup chopped walnuts
APPLE l rcJf
1 fUFFIJ. VS
2 T. huUer
1/2, cup packro brown su ar I T. all-purpose flour
1/1 tsp. ground cinnamon;,. to
1/2 tsp. ground nutmeg
2 cups diced peeled apples
1/2cup finely chopped outs
Instructions:
In bowl, combine first 6 ingredients. In small bowl, beat the egg. buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. FiJI paper lined muffin cups coated ilh nonstick cooking spray,. y., full. Bake at -WO° for 20-23 minutes before removing from pan to wire rack. Serve warm. Yields I dozen. In a saucepan, melt butter. Stir in brown sugar, flour. cinnamon and nutmeg until smooth. Add appks; cook over medium low heat for 10 minutes or until tender, stirring frequently. Remo.-e from heat; stir in nuts. Cool.
Notes:
These fruity muffins are moist, tender, and taste almost like carrot cake. Most muffins keep well, so if you don’t ear all you’ e made, wrap in Saran or foil, and refrigerate or freeze, to ser ‘e atanother meal. Remember to heat them before serving.
Servings Yield:
Serve warm
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