Flax, Oat Bran, Buckwheat, & Pumpkin Muffins

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READY IN: 48mins
SERVES: 20
YIELD: 20 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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