My favorite muffins

I made these muffins this morning. On a funny note, because Alex is asleep in the living room, I didn't want to use the food processor in the kitchen and wake him up. I ended up carrying the chopper and the bag of carrots and G out to the garage and using the outlet on the workbench. Silly, I know.

1 1/2 c whole wheat flour
3/4 c flax seed meal
3/4 c wheat bran
1/2 c rolled oats
1 c brown sugar
2 t baking soda
1 t baking powder
2 t cinnamon (I also throw in some allspice and nutmeg)
2 c shredded carrots
1 1/2 c shredded apples (you can also use applesauce)
1 c craisins
1 c chopped nuts
3/4 c milk
2 eggs, beaten
1 t vanilla

Mix dry ingredients with whisk. add carrots, apples, craisins and nuts and mix until covered with flour mixture. Add liquid ingredients and mix just enough to involve all the flour.
Bake at 350 for 18 - 20 minutes.
This recipe makes 20 - 24 muffins. Try with cream cheese - oh my.

Thanks to Bob's Red Mill for the recipe and the flax seed meal.

Yogurt Whole Wheat Bread

Here's an idea to try with your homemade yogurt (or store bought) - Yogurt Whole Wheat Bread

Yogurt whole wheat bread is one of my favorites because it tastes like sourdough but doesn't require starter. Also, it keeps the bread really moist.

1/2 c warm water
4 t yeast
1 c yogurt
2 T olive oil
2 T honey
2 t salt
4 c whole wheat flour
1/4 c wheat bran (or wheat germ)

I list the yeast with the warm water because Mollie taught me how to make your yeast explode. Mix the yeast in the warm water at the onset of your recipe. Let it sit while you measure and mix all the other ingredients together. When you add it, the yeast is already awake and looking for food. Your bread will rise much better. Thanks Mollie!

Can you tell that I'm supposed to be setting out the family budget this morning? I'm really procrastinating because I don't like deciding the best way to spend our money. Instead, I'm wasting another resource, time.