WHEAT AND SEED MUFFINS

(Makes 12 muffins)

1 1/2 cups (375 ml) wheat bran

1 1/4 cups (300 ml) whole wheat flour

1/4 cup (50 ml) wheat germ

1 tablespoon (15 ml) baking powder

1 teaspoon (5 ml) ground cinnamon

1 1/4 cups, (300 ml) milk

1/2 cup (125 ml) honey

1/3 cup (75 ml) vegetable oil. (or for fat free muffins, unsweetened applesauce)

1 teaspoon (1 ml) vanilla

1 egg, lightly beaten

1/3 cup (75 ml) raisins or currants

1/4 cup (50 ml) sunflower seeds

1/4 cup (50 ml) sesame seeds

1/4 cup (50 ml) poppy seeds

In a large bowl, stir together wheat bran, flour, wheat germ, baking powder and cinnamon.

Add milk, honey, oil, vanilla and egg;

Mix gently until blended.

Then let stand for a couple minutes.

Stir in raisins and sunflower, sesame and poppy seeds.

Spoon batter into 12 lightly greased, sprayed or paper-lined muffin cups.

Bake in a preheated 350F (180C) oven for about 20 minutes.

Per muffin:

235 calories,

33 g carbohydrate,

6 g protein,

11 g fat (2g saturated fat), (When using oil, almost 0 when using applesauce)

4 g fiber