In large mixing bowl, beat egg and buttermilk together. Add flour, cereal, brown sugar, baking soda, salt, oil, vanilla, raisins and walnuts; stir to blend. Let batter stand 5 minutes. Spoon into paper-lined, microwave safe muffin pan, filling each cup about half full. Microwave at HIGH (10) 3 to 3 1/2 minutes. Rotate pan 1/4 turn after 1 1/2 minut

Zucchini Carrot Muffins are great right out of the oven with butter or spread with a cream cheese frosting. The recipe is easy because it calls for store bought carrot cake mix. It uses less oil than other muffin recipes and calls upon 1/2 cup of applesauce to sweeten and moisten the muffins.

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