Carrot-Apple Flax Muffins

· 1 1/2 cups Whole Wheat Pastry Flour, White Whole Wheat Flour or All Purpose Flour

· 3/4 cup Flax seed Meal

· 3/4 cup Oat Bran

· 1 cup Brown Sugar

· 2 tsp Baking Soda

· 1 tsp Baking Powder

· 1/2 tsp Salt

· 2 tsp Cinnamon

· 1 1/2 cups to 2 cups shredded carrots (about 4 medium)

· 2 Apples, peeled and shredded

· 1 cup chopped walnuts or pecans

· 1/2 cup Raisins (optional)

· 3/4 cup Buttermilk (can use regular milk)

· 2 Eggs, beaten

· 1 tablespoon vegetable oil (optional)

· 1 tsp Vanilla

· Mix the first eight dry ingredients in a large bowl until well combined. Add carrots, apples, raisins and nuts and mix again until well combined.

· Combine milk, beaten eggs, oil and vanilla and pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix.

· Fill muffin cups about 3/4 full, and bake at 350° for 25 to 30 minutes, checking with a toothpick or knife (inserted in center of muffin, toothpick will come out clean when finished). Remove and cool on a rack.