Handful Muffins

• 2 tablespoons ground flax seeds
• 13 cup hot water
• 1 cup unsweetened soymilk, warmed
• 14 cup rolled oats
• 12 cup all-bran cereal, original cereal twigs
• 12 cup crunchy flake cereal (like Kelloggs Vector)
• 3 tablespoons applesauce
• 2 tablespoons oil
• 2 tablespoons honey
• 12 cup sugar
• 1 tablespoon vanilla
• 1 cup whole wheat pastry flour
• 12 cup oat flour
• 12 cup kamut flour
• 2 teaspoons baking powder
• 14 teaspoon nutmeg
• 12 teaspoon salt
• 1 small parsnip, shredded
• 12 cup currants
• 5 dried figs, diced
• 13 cup diced dried apricot
• 14 cup dried cherries
• 14 cup pumpkin seeds

1. Preheat oven to 375F and grease or line 16 muffin cups.
2. In a bowl, whisk together flaxseed and hot water.
3. Let stand 10 minutes.
4. Add the warmed soy milk, oats, All Bran, Vector, applesauce, oil, honey, sugar and vanilla.
5. Let stand 10 minutes.
6. In another bowl, whisk together flours, baking powder, nutmeg and salt.
7. Stir the dry ingredients into the cereal mixture just to moisten, then add the parsnip, currants, figs, apricots, cherries and pumpkin seeds.
8. Portion into the tins (I use an ice-cream scoop for even portions).
9. Bake for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.

ground flax seeds, water, unsweetened soymilk, rolled oats, allbran cereal, crunchy flake cereal, applesauce, oil, honey, sugar, vanilla, whole wheat pastry flour, flour, flour, baking powder, nutmeg, salt, currants, apricot, cherries, pumpkin seeds

Taken from www.food.com/recipe/handful-muffins-472186 (may not work)