Carrot and Spice Muffins
Recipe from Kellogg's

Shred apple by pushing a crisp, peeled, baking apple over the large holes on a grater.


Carrot and Spice Muffins

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Ingredients
  • 1 1/4  cups
    all-purpose flour
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  • 2 1/2  teaspoons
    baking powder
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  • 2  teaspoons
    cinnamon
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    nutmeg
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  • 1  cup
    Ready-To-Eat Cereal Smart Start® Antioxidants (crushed to 3/4 cup)
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  • 1/2  cup
    fat-free milk
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  • 1  cup
    finely shredded carrots
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  • 1/2  cup
    shredded, peeled apple
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  • 1/2  cup
    refrigerated egg substitute*
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  • 1/2  cup
    firmly packed brown sugar
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  • 1/2  cup
    flaked coconut
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  • 3  tablespoons
    vegetable oil
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Directions
1.
In medium bowl stir together flour, baking powder, cinnamon, salt and nutmeg. Set aside.
2.
In large bowl combine Kellogg's® Smart Start® Antioxidants cereal and milk. Let stand about 2 minutes or until cereal softens. Add carrots, apple, egg substitute, brown sugar, coconut and oil. Beat well. Add flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.
3.
Bake at 375 degrees F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm.

Tip
*If desired, replace egg substitute with 2 slightly beaten eggs.
Nutrition information
Calories 160, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 26 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 35%, Vitamin C 2%, Calcium 4%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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