Mom’S Breakfast Muffins

• 1-1/2 cup Whole Wheat Flour
• 3/4 cups Flaxseed Meal
• 3/4 cups Oat Bran
• 1/4 cups Brown Sugar
• 1/4 cups Splenda
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 2 teaspoons Cinnamon
• 1-1/2 cup Grated Or Finely Chopped Carrots
• 2 whole Apples, Peeled, Cored And Chopped
• 1/4 cups Raisins
• 3/4 cups Nuts
• 1/4 cups Agave Nectar
• 1/2 cups Milk
• 2 whole Eggs
• 1 teaspoon Vanilla

1. In a very large bowl, mix all the dry ingredients together - flour, flaxseed, oat bran, brown sugar, Splenda, baking soda, baking powder, salt and cinnamon. Whisk it all together to break up the clumps of brown sugar.
2. Mix in the carrots and apples. Note: you may grate or chop these. Mom uses her food processor to do the carrots then the apples. Just be careful about processing the apples. It's easy to end up with apple juice! You'll have to do the apples in a couple of batches.
3. Mix in the raisins and nuts.
4. Mix the wet ingredients together - agave nectar, milk, eggs and vanilla - and pour over everything in the large bowl. Mix well.
5. Grease or line 24 muffin cups. Fill them almost to the top - they won't rise very much.
6. Bake 15-20 minutes at 350F.
7. If you haven't gobbled them all down, store them in the refrigerator. They tend to get rancid quickly, probably because of the flaxseed. These freeze beautifully.

whole wheat flour, oat, ubc, ubc, baking soda, baking powder, salt, cinnamon, carrots, apples, ubc, nuts, ubc, milk, eggs, vanilla

Taken from tastykitchen.com/recipes/breads/moms-breakfast-muffins/ (may not work)