Carrot Fruit Muffins
These fruit filled muffins are great as a dessert or at breakfast time.

Serves 12 (Makes 12 muffins)

• 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
• 1/4 cup raisins
• 3/4 cup grated carrots
• 1/4 cup chopped walnuts
• Paper cupcake liners

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, raisins and walnuts. Fill paper-lined muffin cups 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 to cool. Serve warm or at room temperature.

Per Serving: 202 Calories; 7g Fat (29.4% calories from fat); 1g Saturated Fat; 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 252mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

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