Handful Muffins

So named because they've got a handful of each addition, and they fit perfectly in your palm!

• Ready In: 50 mins
• Serves: 16
• Yields: 16 muffins

Ingredients

• 2  tablespoons ground flax seeds
• 1⁄3 cup hot water
• 1  cup unsweetened soymilk, warmed
• 1⁄4 cup rolled oats
• 1⁄2 cup  all-bran cereal, original cereal twigs
• 1⁄2 cup  crunchy flake  cereal (like Kelloggs Vector)
• 3  tablespoons applesauce
• 2  tablespoons  oil
• 2  tablespoons honey
• 1⁄2 cup sugar
• 1  tablespoon vanilla
• 1  cup whole wheat pastry flour
• 1⁄2 cup  oat flour
• 1⁄2 cup  kamut flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1  small parsnip, shredded
• 1⁄2 cup currants
• 5  dried figs, diced
• 1⁄3 cup  diced  dried apricot
• 1⁄4 cup dried cherries
• 1⁄4 cup  pumpkin seeds

Directions

1. Preheat oven to 375°F and grease or line 16 muffin cups.
2. In a bowl, whisk together flaxseed and hot water. Let stand 10 minutes.
3. Add the warmed soy milk, oats, All Bran, Vector, applesauce, oil, honey, sugar and vanilla. Let stand 10 minutes.
4. In another bowl, whisk together flours, baking powder, nutmeg and salt.
5. Stir the dry ingredients into the cereal mixture just to moisten, then add the parsnip, currants, figs, apricots, cherries and pumpkin seeds.
6. Portion into the tins (I use an ice-cream scoop for even portions).
7. Bake for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.