FRUITY CARROT MUFFINS

Fruity Carrot Muffins image

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.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 17

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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

Steps:

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 until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 4g protein.