by Barbara Schmitt
3/4 c rice milk
1/2 c maple syrup
1 TBS coconut oil
1/3 c carrot, grated
1/3 c apple, grated
1/3 c zucchini, grated
3/4 c whole wheat flour
1/2 c wheat bran, wheat germ, or oat flour
1/4 c flax seed, freshly ground
3 tsp stevia
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 TBS cinnamon
1/2 c raisins
Preheat oven 375 degrees. Beat together the first 3 ingredients. Stir in the carrot, apple, and zucchini. In a separate bowl, combine dry ingredients. Stir into milk mixture until moistened, then stir in raisins. Fill muffin cups 3/4 full. Bake 20 minutes or until done. Makes 1 dozen muffins.
