Go ahead...have a muffin for breakfast...

We've all had a bran muffin at some point in our lives, right?? Most of them are dry and tasteless, but we eat them anyway...because it's good for us?? Thankfully my friend and neighbor, Emily, shared this amazing recipe with me. It's full of all things healthy and good, but it's not dry and certainly not tasteless. In fact it's moist, fruity, sweet and almost makes you think you're eating something you shouldn't be...

Suddenly I don't feel bad about having a muffin for breakfast!

FYI...little "r", as well as Emily's two little ones, eat these like candy! Who doesn't love a healthy recipe that kids will gobble up.

BRAN FLAX MUFFINS
(Recipe from Emily Nuttall)

1 ½ C. unbleached white flour
¾ C. flaxseed meal
¾ C. oat bran
1 C. brown sugar
2 t. baking soda
1 t. baking powder
½ t. salt
2 t. cinnamon
1 ½ c. carrots; shredded
2 apples; peeled & shredded
½ C. raisins (optional)
1 C. nuts; chopped (optional)
¾ C. milk
2 eggs; beaten
1 t. vanilla

1. In a large mixing bowl, combine all the dry ingredients; mix well.
2. Stir in carrots, apples, raisins, and nuts.
3. In a separate bowl combine the milk, beaten eggs and vanilla.
4. Pour the liquid ingredients into the dry ingredients and stir until moistened. Do not over mix.
5. Fill muffin cups ¾ full and bake at 350 degrees for 15-20 minutes.
6. Makes 2 dozen.