Classic Muffins Recipe from: Geri Barr, Calgary, AB

4 cups all purpose flour
2 1/2 cups sugar
4 tsp baking powder
4 tsp baking soda
4 tsp cinnamon
2 tsp salt
1/4 cup wheat germ
1 cup wheat bran
4 cups carrots (grated)
1/2 cup cranberries* (dried)
1/2 cup blueberries* (dried)
1/2 cup pecans (roasted, chopped)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 cup coconut
2 granny smith apples (grated)
6 eggs (large)
1 1/2 cup canola oil**
1/4 flax seed oil
2 tsp vanilla extract
2 1/2 cups orange juice
maple syrup (to glaze)

* raisins can be substituted for dried cranberries or blueberries.
** for a lower fat muffin, substitute 1 1/2 cups of canola oil for 1/2 cup of oil and 1 cup of apple sauce.

Pre-heat oven to 350Œ_F (180Œ_C). In a large bowl, mix together dry ingredients from flour through wheat bran. Add carrots, cranberries, blueberries, pecans, sunflower seeds, pumpkin seeds, coconut and apples. In a separate bowl, whisk together eggs, canola oil, flax seed oil, vanilla, and orange juice. Add to flour mixture and stir to combine. Don’t over-mix! Fill paper muffin cups with batter and bake until done (approximately 15 to 18 minutes).

Once baked and still hot, glaze muffins for a nice shine. This batter can be stored in an airtight container in the fridge for up to two weeks. Batches can be made as desired. Subsequent batches from the fridge will take an additional 5 minutes baking time. Makes 30 muffins.

• Blueberries – Sweetened – ORGANIC
• Coconut – Medium Shred – ORGANIC
• Flax Seeds – Brown – ORGANIC
• Pecans – Raw, Jumbo Halves
• Pecans – Raw, Baby Halves – ORGANIC
• Sunflower Seeds – Raw, Shelled
• Sunflower Seeds – Raw, Shelled – ORGANIC