Carrot and zucchini flaxseeds muffins


Yummy and moist muffins which will always remind me of Berkeley Bowl in the Bay area and when I helped my daughter Sarah move back to San Diego. Try them they are very delicious!

1 egg
1/4 cup oil
1 1/2 cup flour ( I use fresh ground spelt flour)
1/4 cup flaxseed meal
1 cup carrots, grated
1 cup zucchini, grated
1/2 brown sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1/2 cup walnuts
1/2 cup raisins
A dash of almond or soy milk if needed

1. Preheat oven to 375F.
2. In a bowl mix all ingredients well.
3. Fill into greased muffin pan.
4. Bake for about 20 minutes or until a wooden skewer inserted comes out clean.

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