This delicious recipe is from our friend Rachael who is one of the healthiest cooks we know.  We think you will love these easy-to-assemble muffins. In fact after trying this recipe, you may even want to forego the insulin-spiked, white flour muffins stocked in the markets and bakeries, and bake these on a weekly basis. And, they are a great gift to take to your friends and neighbors; they will be so impressed with the extra healthy ingredients.

Preheat oven to 350 degrees.

Mix the DRY ingredients together:

• 2 cups flour — try using 1 cup whole wheat, ½ cup millet, ½ cup whole oats
• ¼ cup flax seeds
• 1 tsp baking powder
• ¼  tsp baking soda
• ¼ tsp salt
• ¼ to ½ tsp cinnamon (or other spice) depending on your taste preferences

In a large, bowl, combine WET ingredients:

• ½ cup Earth Balance vegan butter spread at room temperature
• ½ cup raw sugar
• Beat the butter and sugar.
• Add 1 egg and beat with butter and sugar
• Then add:
• ½ cup milk (might want to use Soy Milk)
• ½ tsp vanilla
• 2 cups fruit & nuts, or chocolate chips… Can use ripe bananas & walnuts; or apples, shredded carrots, raisins, & walnuts…berries…pumpkin, cranberry, or choc chips & pecans.  (An example of proportions: 1 cup mashed bananas, ½ cup choc chips, and ½ cup of nuts) Be creative!

Combine dry ingredients into wet ingredients. Butter a 12-cup muffin pan with Earth Balance vegan butter spread, and cook for 20 minutes.