These moist carrot-and-raisin muffins are loaded with fiber-rich bran cereal and flaxseed. Grinding flaxseed makes the nutrients available for our bodies to use. Use a coffee grinder to grind the flaxseed into a fine meal. Store extra ground flaxseed in the freezer to ensure fresh flavor next time you use it.
- 12 (1 muffin each)
1. Preheat oven to 375°F. Line 12 muffin tins with paper liners or spray with nonstick cooking spray.
2. In a large bowl, combine crushed cereal and buttermilk; let stand about 5 minutes or until cereal has absorbed most of the liquid. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake for 22 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Immediately remove muffins from muffin tins.