Rating: 4.5 stars
65 Ratings
  • 5 star values: 47
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well, too.

Gallery

Recipe Summary test

Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Bake at 400 degrees 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.

Tips

Nutritional Analysis: One muffin equals 199 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 256 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

201 calories; protein 3.6g; carbohydrates 32.3g; fat 7.2g; cholesterol 16.1mg; sodium 250.3mg. Full Nutrition
Advertisement