Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.  Stir in carrots, apples, raisins, (if desired) and nuts.  Combine milk, beaten eggs and vanilla.  Pour liquid ingredients into dry ingredients.  Stir until ingredients are moistened.  Do not over mix.  Fill muffin cups 3/4 full.  Bake at 350 degrees for 15 to 20 minutes.

Yield:  15 muffins

1 2/3 cups quick-cooking brown rice
1 small onion, chopped
1 Tbsp. extra - virgin olive oil
1 can (14.5 oz.) stewed tomatoes
1 can (14.5 oz.) fat-free reduced- sodium chicken or vegetable broth
1 tsp. paprika
½ tsp. dried oregano
½ tsp. freshly ground black pepper
1 jar (7 oz.) roasted red peppers, drained and chopped
¾ pound skinless, boneless chicken breast cut into 1-inch pieces
1 bay leaf
salt (optional)
½ cup frozen green peas 

Preheat oven to 375 degrees. In 2-quart casserole dish, combine rice, onion, oil, tomatoes, broth, paprika, oregano, black pepper, red peppers, chicken, bay leaf and salt, if using. Stir, cover and bake 40 minutes. Stir in peas and continue to bake, uncovered, an additional 10 minutes, until all broth is absorbed. Remove bay leaf and serve.