Bran Flax Muffins

One day in the grocery store I happened to pick up a bag of Bob's Red Mill flaxseed meal, looked at the bag and saw two things that interested me. 1) A delicious looking recipe for Bran Flax Muffins. 2) That you can use flaxseed meal combined with water as an egg substitute. I eat eggs and so does my whole family, but there are others that can't eat eggs, so I'm going to experiment with another recipe to see if I can eliminate the eggs.

Anyway, back to the muffins. I barely changed anything from the recipe on the back of the bag. I reduced the amount of sugar, added a little more cinnamon, and reduced the amount of nuts.

1 1/2 cups all purpose flour

3/4 cup Bob's Red Mill flaxseed meal

3/4 cup oat bran

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 teaspoons cinnamon

1 1/2 cups shredded carrots (about 3-4)

2 macintosh apples, peeled, cored and shredded

1/2 cup golden raisins

3/4 cup chopped pecans

2/3 cup brown sugar

2 eggs

3/4 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Mix together the flour, flaxseed meal, oat bran, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir in the carrots, apples, raisins, and pecans. In another bowl whisk the eggs and brown sugar until sugar dissolves. Whisk in the milk and vanilla. Pour the liquid ingredients over the dry ingredients and stir until combined. Divide evenly into 18 greased muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.

Optional: I don't give Adeline (my one year old) raisins or nuts yet, so I mix everything together but the raisins and nuts. I fill three muffin cups with the non-raisin and non-nut batter, then I stir in the raisins and nuts and fill the rest of the muffin cups.