½cupmulti-grain hot cereal [Hodgson Mill Multi-grain cereal OR make ½ c. oat/flax/corn meal (multi-grain) mixture]
½cupall-purpose flour
½cupsugar
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1teaspoonground cinnamon (optional)
1cupshredded carrots
1cupapples, peeled, chopped (no need to peel if thin-skinned)
½cuplow-fat milk
¼cupvegetable oil
2largeeggs
1teaspoonvanilla
½cupchopped pecans (optional)
Instructions
For the Muffins
Preheat oven 400°F. Paper line or grease 15 medium muffin cups.
Wash and shred carrots and apples.
In a medium mixing bowl measure flours, hot cereal, sugar, baking powder, baking soda, salt and cinnamon (if desired). Whisk to blend thoroughly.
In small bowl, measure and whisk together the milk, oil, eggs and vanilla.
With a spoon mix the liquid mixture, shredded carrots and apples and nuts into the dry mixture just until blended.
Use a 1/3 cup scoop to portion batter evenly into the 15 paper-lined or greased muffin cups. Bake 20 to 22 minutes until golden brown and 200°F at center.
Cool on wire rack. Serve warm or they’re even better the next day!