Carrot-Oatmeal Muffins

1/2 cup shreds of wheat bran cereal (or flakes)
1 cup nonfat buttermilk*
1 cup finely shredded carrot
1 tbsp vegetable oil
2 eggs, beaten
1 cup quick-cooking oats, uncooked
3/4 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt

Combine wheat bran cereal and buttermilk in a medium bowl; stir well.  Let stand 2 minutes.  Add carrot, oil and eggs; stir well.  Combine oats and next ingredients; add to cereal mixture stirring just until dry ingredients are moistened.

Place 2 paper cupcake liners in each muffin cup, (makes cleaning up the muffin pan a cinch!)  Spoon batter into cupcake liners, filling two-thirds full.  Bake in 350 degree oven for 20 minutes.  Remove from pan immediately; place in bowl with dishtowel covering.

*I usually "make" buttermilk (or rather, sour milk) by adding 1/2 tsp vinegar to 1 cup milk.

Yield: 12 muffins (I find it makes more like 18, but maybe mine are on the smallish side.)

From "Cooking Light", Mar/Apr 1990 issue, p 108.


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