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preheat oven to 350 degrees F.  Grease two large muffin tins (12 med-large muffins)

Mix together in a large bowl
1 and a half cups sorghum flour
1 half cup corn starch  (potato starch would do)
1 cup Udi's cranberry granola
1 half tsp salt
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
sprinkle nutmeg
6 packets Splenda or other sugar substitute  (I don't know what a packet equals.  Probably a tsp.)

Add 
three carrots shredded (about a cup and a half)
2 peeled, diced apples
1 cup of chopped nuts (I used walnuts)

Beat 3 eggs.  
Stir in one half cup oil
2 tbs agave syrup  (First time I used this, so I didn't use much.)
one tsp vanilla
three quarters cup milk 

Add to other ingredients and stir until everything is moist.    I just used a strong spoon. Didn't use mixer.  Spoon into muffin tins and bake for 15-20 minutes.  Yielded 12 fairly large muffins. Did not poof up. Test inside with a toothpick to tell when done.

(I was out of xanthan gum, so I did not add any, despite using gf flours. They held together without it.)

These muffins are not particularly moist or sweet, but they are healthy, and it gives me something to take in the car with me on long car trips.  I'm trying to find healthy snacks that are low glycemic, high fiber, and aren't high in sugar...due to the recent diabetes diagnosis.  There is honey in the granola mix, so I used Splenda and agave, in small amounts, just to add some sweetness.

This is a version I created, using a recipe on Bob Red Mill Flaxseed Meal, as a base.  Seems like a recipe that can be doctored...I used to make a really good muffin with shredded zucchini and chocolate chips.  (I don't have the recipe, but I think it would work with this.) 



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