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.