Apple Carrot Muffins Recipe

5 3 5
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Apple Carrot Muffins Recipe

Read Reviews
5 3 5
Publisher Photo
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."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1-3/4 cups raisin bran cereal
  • 1-1/4 cups all-purpose flour
  • 3/4 cup flour
  • 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 cooking spray three-fourths full. Bake at 400° 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. Yield: 1 dozen.
Originally published as Apple Carrot Muffins in Light & Tasty February/March 2001, p7

Nutritional Facts

1 each: 199 calories, 7g fat (1g saturated fat), 18mg cholesterol, 256mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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  • 1-3/4 cups raisin bran cereal
  • 1-1/4 cups all-purpose flour
  • 3/4 cup flour
  • 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
  1. 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 cooking spray three-fourths full. Bake at 400° 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. Yield: 1 dozen.
Originally published as Apple Carrot Muffins in Light & Tasty February/March 2001, p7

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Reviews forApple Carrot Muffins

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MY REVIEW
lurky27 User ID: 1251896 49795
Reviewed Jan. 30, 2012

"I made them a second time & doubled the cinnamon. Even yummier!

~ Theresa"

MY REVIEW
lurky27 User ID: 1251896 29690
Reviewed Jan. 21, 2012

"Yum! They taste better the day after baking them. To save time, I grated the apples in the food processor with the carrots. I omitted the walnuts since I didn't have any home. Very moist.

~ Theresa"

MY REVIEW
Kim B User ID: 1736227 44775
Reviewed Mar. 2, 2011

"Love these and they have 4 g of protein which is good for growing kids!"

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