Apple Carrot Muffins

1-3/4 cups Raisin Bran cereal
1-1/4 cups All-purpose flour
3/4 cup Sugar
1-1/4 tsp. Baking soda
1 tsp. ground Cinnamon
1/4 tsp. Salt
1 Egg
3/4 cup Buttermilk
1/4 cup Canola oil
3/4 cup finely chopped peeled tart Apple
3/4 cup grated Carrots
1/4 cup chopped Walnuts

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 waltnuts.
Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full.
Bake at 400 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.
Yield: 1 dozen