Never the Same Way Twice Muffins

• 1 cup whole wheat flour or 1 cup spelt flour or 1 cup white flour
• 1 cup oats, ground in food processor
• 1 tablespoon baking powder
• 2 tablespoons soy flour
• 2 tablespoons powdered milk
• 2 tablespoons wheat germ or 2 tablespoons natural bran
• 12 teaspoon salt
• 12 teaspoon ground nutmeg
• 12 teaspoon cinnamon
• 12 cup oats
• 14 cup sunflower seeds (or any other seed)
• 14 cup slivered almonds (or any other nut)
• 14 cup raisins (or any other dried fruit)
• 4 eggs
• 1 cup yogurt or 1 cup sour cream or 1 cup milk
• 1 teaspoon vanilla
• 1 cup vegetable oil
• 14 cup honey or 14 cup maple syrup

1. Preheat your oven to 350.
2. Whisk together the dry ingredients in a large bowl.
3. Add the granola ingredients and stir.
4. Whisk together the wet ingredients in another bowl.
5. Pour the wet ingredients into the dry and stir a few times, just to combine.
6. Try not to over mix or the muffins will toughen.
7. Spoon the batter into a lightly oiled muffin pan.
8. If you like you may line the pan with paper liners.
9. Bake for 20 to 25 minutes, until you can insert a toothpick into a muffin and it comes out clean.

whole wheat flour, oats, baking powder, soy flour, powdered milk, germ, salt, ground nutmeg, cinnamon, oats, sunflower seeds, almonds, raisins, eggs, yogurt, vanilla, vegetable oil, honey

Taken from www.food.com/recipe/never-the-same-way-twice-muffins-352994 (may not work)