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Fruity Carrot Muffins

When it comes to whole grains, these muffins pack a triple-whammy. Joyce Smith Williams of San Antonio, Texas, combines All-Bran cereal, ground flaxseed and oats to make these healthful muffins. If you have a small household, simply freeze the extras.

18 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

1 cup All-Bran
3/4 cup ground flaxseed
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup grated peeled apple
3/4 cup shredded carrots
3/4 cup raisins
1/3 cup chopped pecans

Directions

In a large bowl, combine the first nine ingredients. In another bowl,
beat the eggs, buttermilk, applesauce and oil until blended. Stir
into dry ingredients just until moistened. Fold in the apple,
carrots, raisins and pecans.
Coat muffin cups with cooking spray or use paper liners; fill
two-thirds full with batter. Bake at 400° for 10-15 minutes or

2 of 2

Fruity Carrot Muffins (continued)

Directions (continued)

until a toothpick comes out clean. Cool for 5 minutes before
removing from pans to wire racks. Yield: 1-1/2 dozen.

Nutrition Facts: 1 muffin equals 175 calories, 8 g fat (2 g saturated fat), 24 mg cholesterol, 160 mg sodium, 26 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.