Pumpkin-Apple Bran Muffins

• 1/2 cup milled flax seed
• 1/2 cup whole wheat flour
• 1/2 cup wheat bran
• 1/4 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 dash salt
• 1 tablespoon cinnamon
• 1/2 cup pure pumpkin puree
• 1 medium apple, shredded or diced
• 1/4 cup soymilk
• 3 tablespoons egg substitute
• 1 teaspoon vanilla

1. Preheat oven to 350. Combine all dry ingredients and all wet ingredients, excluding the pumpkin and apple, in two seperate mixing bowls.
2. Add to the dry ingredients the pumpkin and apple, and mix until combined well.
3. Add the wet ingredients to this mixture.
4. Spray with cooking spray your muffin pan or loaf pan, and bake for 30 minutes at 350, or until a knife inserted in the center comes out clean. Note that these don't rise much and stay a relatively dark color; they are a moist muffin.
5. Additional Notes: May be beneficial to use half whole wheat flour and half white or all purpose, so they rise more/are a bit lighter. They taste great but aren't the prettiest things ;-) I ended up dividing the batter between three mini loaf "pans" instead of muffins, but it should make about 12 medium sized muffins.

flax seed, whole wheat flour, bran, brown sugar, baking soda, baking powder, salt, cinnamon, pumpkin puree, apple, soymilk, egg substitute, vanilla

Taken from www.food.com/recipe/pumpkin-apple-bran-muffins-394275 (may not work)