Flax, Oat Bran, Buckwheat, & Pumpkin Muffins Recipe

Directions:

1. Preheat oven to 350, and prepare two medium size muffin pans.
2. Mix the first 10 ingredients in a large bowl.
3. Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
4. In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
5. Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
6. Fill muffin cups with a scant 1/4 C of batter.
7. Bake for 15-18 minutes.
8. Cool in muffin pan for 5 minutes.
9. Remove muffins to a wire rack, and cool completely.
10. Package 4 or 5 in quart size Ziplock.
11. Label, and date the muffins you won't eat in the next couple of days and freeze.