Contributed by (Recipe adapted from “Spiffyman” at www.spiffyman.com/recipes)

Ingredients

1 1/2 C Whole Wheat Flour
1 1/2 C ground Flax seed
3/4 C Brown Sugar or Evaporated Cane Juice
1 Tbs Baking Powder
3/4 tsp Nutmeg
1 1/2 tsp Cinnamon
2 C Milk
1 beaten Egg
Add-ins*

* Muffin Add-ins

Raisin Carrot Almond
1/2 C grated Carrot
3/4 C Raisins.
1/3 C chopped raw Almonds

Zuchinni Walnut
2/3 C grated Zuchinni
1/3 C chopped Walnuts

Blueberry Almond
3/4 C Blueberries (fresh or defrosted)
1/3 C chopped raw Almonds

Instructions

Preheat the oven to 350°F. Mix all dry ingredients together. Beat the egg in a separate bowl, then add the milk. Pour the combined liquid ingredients into the dry ingredients and stir until moistened. Spray muffin tins with non-stick spray or use pan liners. Fill the tins 3/4 full. Bake at 350°F for approx. 20 - 25 minutes. Muffins should be lightly browned on top and nicely browned on the sides when done. Remove and put on cooling racks.

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