Apple Carrot Muffins
From "Light & Tasty" magazine

Yield:  1 dozen

1-3/4 cups Raisin bran cereal
1-1/4 cups All-purpose flour
3/4 cup Sugar or substitute
1-1/4 tsp. Baking soda
1 tsp. Cinnamon, ground
1/4 tsp. Salt
1 Egg
3/4 cup Buttermilk or nonfat evaporated milk
1/4 cup Canola oil
3/4 cup Tart apple, finely chopped and peeled
3/4 cup Carrots, grated
1/4 cup Walnuts, chopped

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 nonstick cooking spray three-
fourths full.  Bake at 400  degrees for 20 to 23 minutes or until a
toothpick comes out clean.  Cool for 5 minutes before removing from
pan to a wire rack.  Serve warm.

Nutritional Analysis:  One muffin equals 199 calories, 7 g. fat, 18 mg
Cholesterol, 256 mg. Sodium, 32 g. carbohydrate, 2 g. fiber, 4 g. protein.
Exchanges: 2 starch, 1/2 fruit.