Whole Wheat Flaxseed Muffins

• 1 cup Fiber One Cereal
• 1 cup Vanilla Soy Milk (or Juice As Lewis Black Would Say)
• 1-1/4 cup Whole Wheat Flour
• 1 whole Large Chopped Apple (pink Lady Or Jazz Is Really Good)
• 1 whole Over Riped Banana, Smashed
• 3/4 cups Shredded Carrots
• 1/2 cups Ground Flax Seed
• 1/2 cups Fat-free Egg Product
• 1/4 cups Brown Sugar
• 1/4 cups Honey
• 2 Tablespoons Canola Oil
• 3 teaspoons Baking Powder
• 2 teaspoons Cinnamon, Ground
• 1 teaspoon Pure Vanilla Extract

1. Heat oven to 375F. Place paper baking cups in tins and spray with baking spay (I use the floured Pam).
2. Crush cereal and place in bow with soy. Let soak for about 5 minutes. Stir in remaining ingredients. Scoop batter into muffin cups.
3. Bake for 22-25 minutes or until toothpick comes clean.
4. I exchange the carrots with zucchini when I have plenty of it!

fiber, vanilla, whole wheat flour, apple, banana, carrots, ground flax, egg, ubc, ubc, canola oil, baking powder, cinnamon, vanilla

Taken from tastykitchen.com/recipes/breads/whole-wheat-flaxseed-muffins/ (may not work)