Serves: 12
Total Calories: 170
1. In medium bowl stir together flour, baking powder, cinnamon, salt and nutmeg. Set aside.
2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT 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°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.
*NOTE: If desired, replace egg substitute with 2 slightly beaten eggs.
This Carrot And Spice Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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