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”