Bran Flax Muffins

I realize "Bran Flax Muffins" doesn't sound enticing. How about we just call them "Blueberry Breakfast Muffins"? I'm not much of a cook (as in I rely heavily on recipes) nor am I one of those, "it needs a little more ___" people. Thank goodness for the internet. I can pick an ingredient from the kitchen and find something to make with it. In this case it was 3/4 c. of oat bran. Random, I know. I can't even remember why I purchased the oat bran in the first place but it has been driving me nuts in cabinet and I can't throw anything away. Ever.

The recipe for these muffins was adapted from one on the side of the Bob's Red Mill Flaxseed Meal package:

1 1/2 c, whole wheat flour

3/4 c. flaxseed meal

3/4 c. oat bran

1 c. brown sugar

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 1/2 c. shredded carrots (I used some parsnips too)

1 c. frozen blueberries

3/4 c. milk

2 eggs, beaten

1 tsp. vanilla

Preheat oven to 350 degrees.

Combine dry ingredients.

Mix in shredded carrots and blueberries.

Whisk together milk, eggs and vanilla.

Pour liquid ingredients into dry ingredients.

Fold together (don't over mix).
Spoon into muffin tins (makes 12).

Bake 15-20 minutes.

I substituted the carrots, parsnips and blueberries for raisins, apples and nuts from the original recipe because Tage isn't a fan of nuts in food and I really like carrots and blueberries together. They turned out great! The muffins taste really rich and almost buttery. Make sure to enjoy them warm with a little *real* butter or fresh jam.

Combined with a big cup of green tea, it was the perfect start to my day off.

I ♥ Wednesdays