Flax, Oat Bran, Buckwheat, & Pumpkin Muffins

This recipe is adapted from the a recipe found on the Red Mill, ground Flax meal bag. For a bran muffin, these babies are moist and very tasty. I've cut the white flour by half, and added an equal amount of buckwheat flour. I've also added a can of pumpkin and reduced the amount of milk. These muffins are so fresh and moist that they will only last a few days, so I freeze what we won't eat in a couple of days.

• Ready In: 48 mins
• Serves: 20
• Yields: 20 muffins

Ingredients

• 3⁄4 cup all-purpose flour
• 3⁄4 cup buckwheat flour
• 3⁄4 cup  oat bran
• 3⁄4 cup flax seed, ground
• 1⁄2 cup brown sugar
• 2  teaspoons cinnamon
• 1  teaspoon pumpkin pie spice
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 cups carrots, shredded
• 2  apples, peeled and shredded
• 1  cup walnuts, chopped (optional)
• 1⁄2 cup milk
• 2  eggs
• 1 (15 ounce) can pumpkin
• 1  teaspoon vanilla

Directions

1. Preheat oven to 350, and prepare two medium size muffin pans.
2. Mix the first 10 ingredients in a large bowl.
3. Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
4. In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
5. Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
6. Fill muffin cups with a scant 1/4 C of batter.
7. Bake for 15-18 minutes.
8. Cool in muffin pan for 5 minutes.
9. Remove muffins to a wire rack, and cool completely.
10. Package 4 or 5 in quart size Ziplock.
11. Label, and date the muffins you won't eat in the next couple of days and freeze.