CARROT-ZUCCHINI APPLE MUFFINS

1 egg
2 tablespoons vegetable oil
1/2 cup skim milk
2/3 cup packed brown sugar
1 teaspoon vanilla
1 3/4 cups whole wheat flour
1/4 cup flaxseed, whole or ground
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup diced peeled apple
1/2 cup grated carrot
1/2 cup grated zucchini

Preheat oven to 400 degrees F. Greased or paper line 10 medium muffin pan cups.

In large bowl, beat egg lightly. Add oil, milk, brown sugar and vanilla; mix well.

In another bowl, mix together flour, flaxseed, baking powder, salt, cinnamon and nutmeg. Add to egg mixture, stirring just until combined. Stir in apples, carrot and zucchini. Spoon into 10 greased or paper lined medium muffin cups, filling almost to top.

Bake in 400 degrees F (200 C) oven 18 to 20 minutes or until firm to touch.

These moist muffins keep well in an airtight container for several days or can be frozen.

Makes 10 muffins
Source: Homemaker's magazine, September 2000