Flaxseed Muffins

From Rivertown Inn in Stillwater. These babies are great with a little pat of butter.

Yield: 3 dozen mini muffins

Dry ingredients:
1 cup ground flaxseed (brown or yellow)
1 cup whole wheat pastry flour
1 cup wheat bran/wheat germ/oat bran
1/2 cup brown sugar
1 T baking soda
1 T baking powder
1 t salt
3 T cinnamon

Wet ingredients:
2 cups shredded carrots (shred and chop so the chunks aren’t so big)
2 cups cored shredded apples
1 cup dried fruit (peaches, cranberries, cherries, raisins ,apricots, etc.)
3 egg whites, lightly beaten
3 T vanilla

Directions:
in a large non-aluminum bowl combine all dry ingredients, mix together and get rid of any brown sugar clumps. Add the wet ingredients and mix with your hands. Mixture should be moist, not runny and should hold together.

Baking:
Using a mini muffin pan, fill over the top of each up . These muffins do not expand too much, they are dense and hold their shape.

Bake at 350 for 20-25 minutes. They are done when there is some resistance when you touch the muffin.

Mix will stay for 4 days in the refrigerator and frozen for 30.

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