"My mom and I came up with this recipe when I was very young and it has always been one of my favorites. I eat the muffins various times during the day with a big glass of fat-free milk," says Regan. "Last November I was diagnosed with type 1 diabetes and Mom and I had to go back and work on the recipe to get the carbohydrate count down. You could take out the walnuts, but there goes your protein. I have learned that protein is very important in your diet!" Combined with a salad with lean protein, this makes for a great lunch. (You can make two dozen muffins by halving the ingredients.) - Regan Strehl, age 11, Kentucky

Makes 48 muffins

Ingredients: 

• 3 cups unbleached all-purpose flour
• 2 cups whole wheat flour
• 1/2 cup sugar substitute (baking blend)
• 1/2 cup brown sugar substitute (baking blend)
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 2 teaspoons salt
• 5 large eggs, slightly beaten
• 1 quart low-fat buttermilk
• 1 cup canola oil
• 1 cup unsweetened applesauce
• 1 (17.3-ounce) box bran flakes cereal
• 2 large carrots, grated
• 1 cup raisins
• 1 cup chopped walnuts

Preparation:

1. Preheat the oven to 375 degrees F and line 2 (12-cup) cupcake pans with liners.
2. In a large bowl, whisk together the all-purpose and whole wheat flours, along with the sugar substitute and brown sugar substitute, baking soda, cinnamon, and salt.
3. In a second large bowl, whisk together the eggs, buttermilk, oil, and applesauce. Gradually fold the dry ingredients into the wet ingredients then add the bran flakes cereal, carrots, raisins, and walnuts and gently stir until incorporated. Divide the batter in half. Fill the 2 pans with half the batter and bake the muffins until a toothpick inserted in the center of the muffin comes out clean, 15 to 20 minutes. Once the pans are cool, remove the muffins and line both pans with new liners. Fill the muffin cups with the remaining batter and bake the muffins until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes.

170 calories; 4 g protein; 24 g carbohydrates; 7 g fat (.8 g saturated fat); 335 mg sodium

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.