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Hi - This recipe is courtesy of Blythe, a reader who emailed me. The muffins sound wonderful so I wanted to share them. Feedback is welcome as I haven't had a chance to make them yet.

OAT FLAX MUFFINS

Adapted from recipe by Bob's Red Mill

1 � cups unbleached white flour

� cup flaxseed meal (recommend Bob's Red Mill whole ground flax meal or grind your own from seed)

� oat bran (slightly ground whole oats work well too)

1 cup brown sugar

2 teaspoons baking soda

1 teaspoons baking powder

� teaspoon salt

2 teaspoons cinnamon

1 � cups shredded carrots

2 apples peeled and shredded

� cup chopped raisins (fresh blueberries are good too)

1 cup finely ground nuts (optional)

� cup soy milk

Four egg whites beaten or egg substitute equivalent to two eggs

1 teaspoon vanilla

Mix together flour, flaxseed meal, oats or oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in shredded carrots, apples, optional raisins and nuts. Combine milk, beaten eggs, and vanilla. Poor liquid ingredients into dry ingredients. Stir just until moistened. Do not over mix or muffins will be tough. Fill muffin cups � full. Bake at 350 degrees for 15-20 minutes. Remove muffins from tins within a few minutes after baking to cool. Great served warm with honey.

Yield: 15 muffins

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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