Pumpkin Flax Muffins With Cranberry And Walnuts

• 1-1/4 cup Unbleached White Flour
• 1/2 cups Whole Wheat Flour
• 1/2 cups Flaxseed Meal
• 3/4 cups Old Fashioned Oats (quick Oats Will Probably Work Fine Too)
• 1 cup Brown Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons Cinnamon
• 1 dash Nutmeg
• 1/2 teaspoons Salt
• 1/2 cups Nuts (I Used Walnuts)
• 1/2 cups Dried Cranberries
• 1/2 cups Whole Dates, Chopped (optional)
• 3/4 cups Milk Kefir (or Whatever Milk You Choose, The Flavor Will Be A Little Different)
• 3/4 cups Canned Pumpkin
• 2 Eggs
• 1/3 cups Applesauce Or Good Quality Oil (coconut Or Olive)
• 1 teaspoon Good Vanilla

1. Preheat oven to 350 F. Mix the first 10 dry ingredients together (flour through salt) in a large bowl. Fold in the nuts, berries and dates if using.
2. Combine milk, pumpkin, lightly beaten eggs, applesauce and vanilla in a small bowl. Add this into the dry ingredient bowl and still gently until ingredients are moistened. Do not over mix. Batter will be very thick.
3. Fill greased muffin cups 3/4 full. I ended up with 17 standard size muffins. Bake at 350 F for 15-18 minutes. Remove from oven.
4. Enjoy warm with a spread of real grass fed homemade butter! A delicious healthy Saturday morning breakfast!
5. Tips:
6. 1. These did first come out a bit dry so I added the option of applesauce or oil. You may need to add 1/4-1/2 cup more milk/water if desired.
7. 2. Don't over mix or over bake.
8. 3. Adapted from Bob's Red Mill Bran Flax muffins.

flour, whole wheat flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, salt, walnuts, cranberries, dates, milk, pumpkin, eggs, cups applesauce, vanilla

Taken from tastykitchen.com/recipes/breads/pumpkin-flax-muffins-with-cranberry-and-walnuts/ (may not work)