Apple Carrot Muffins

1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon 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 walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full.
Bake at 400 degrees 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.

These are very moist and taste a lot like carrot cake.

Dinner Rolls

3 1/2 cups flour
1 pkg active dry yeast
1 1/4 cups of milk
1/4 cup of shortening
1/4 cup of sugar
1 tsp. salt
1 egg

Mix 2 cups of the flour and yeast. Heat and stir milk, sugar, shortening, and salt till warm. Add to flour mixture; add egg. Beat at low speed 1/2 minute. Beat three minutes at high speed. Stir in as much of the remaining flour as you an with a spoon. Knead in enough of the remaining flour to make a moderatly stiff dough. Knead till smooth. Shape into ball. Place in greased bowl; turn, Cover; let rise till double, about an hour,Punch down, divide in half, cover, let it rest 10 minutes. Then shape them into whatever shape you would like. Cover; let rise till double about 35 to 45 min. Bake in 400' oven for 10 to 12 minutes. Makes 24 to 36 rolls depending on how you shaped them.

These rolls are soft and flaky and totally yummy. Be careful puttting the heated shortening and milk in the flour. Cool it down some so you dont kill the yeast yet not cold enough it wont activate the yeast. I never put it in straight from the stove. Wait until it's a little hotter than room temperature. Running warm water over the mixer bowl before beginning any yeast bread is a good tip for keeping the dough warm.