Flax Seed Muffins (Linda Leake’s recipe)

1 ½ cup all purpose flour

¾ cup flax seed meal

¾ cup of oat bran (see note 1)

1 cup of brown sugar

2 tsp baking soda

1 tsp baking powder

½ tsp salt

2 tsp cinnamon

1 ½ cup carrots, shredded

2 apples peeled and shredded

1/2cup of raisins (or dried cherries)

½ cup of walnuts (chopped)

¾ cup of milk

2 eggs beaten

1 tsp vanilla

Using a wooden spoon, mix together flour, flax seed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

Stir in carrots, apples, raisins or cherries and nuts.

Combine milk, eggs, and vanilla. Pour liquid all at once into the dry/fruit mixture. Stir until ingredients are moistened. Do not over mix.

Fill muffin cups ¾ full. Bake in a 350 degree oven for 15-20 minutes.


Note 1-You can make you own oat bran by placing  1 ½ cups of Quaker Oats (Quick or Old Fashioned, uncooked)  oatmeal in a blender or food processor. Blend or process for 60 seconds. Makes about 1 cup ground oat flour.

Store in tightly covered container in cool dry place for up to six months.

From “The Quaker Oats Wholegrain Cookbook”