Flax, Oat Bran, Buckwheat, & Pumpkin Muffins - cooking recipe

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

Preparation

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.