Cranberry-Apricot Flax Seed Muffins

• 1 cup Hodgson Mill multi-grain hot cereal
• 1 cup flour
• 1 tablespoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 cup sugar
• 1 cup carrot, shredded
• 1 cup apple, peeled and finely chopped
• 12 cup skim milk
• 2 eggs
• 14 cup applesauce
• 1 teaspoon vanilla extract
• 12 cup walnuts, chopped (optional)
• 12 cup dried cranberries
• 34 cup dried apricot

1. Preheat oven to 400F
2. Line 12 muffin cups with liners, or grease them with nonstick spray.
3. Blend dry ingredients together, then add remaining ingredients and mix until well-blended- the batter will be thick and lumpy.
4. Spoon batter into muffin cups, and bake 20-25 minutes or until golden brown.

hodgson, flour, baking powder, baking soda, salt, sugar, carrot, apple, milk, eggs, applesauce, vanilla, walnuts, cranberries, apricot

Taken from www.food.com/recipe/cranberry-apricot-flax-seed-muffins-313438 (may not work)