Flax, Oat Bran, Buckwheat, & Pumpkin Muffins

• 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

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

allpurpose flour, buckwheat flour, bran, flax seed, brown sugar, cinnamon, pumpkin pie spice, baking soda, baking powder, salt, carrots, apples, walnuts, milk, eggs, pumpkin, vanilla

Taken from www.food.com/recipe/flax-oat-bran-buckwheat-pumpkin-muffins-211914 (may not work)