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Preheat oven to 200˚F (400˚C).
In a large bowl, combine cereal, flour, sugar, cinnamon, baking powder, baking soda, salt, raisins, carrots and ground flaxseed.
In another bowl, combine buttermilk, melted margarine, and egg.
Stir liquid mixture into dry ingredients only until combined.
Fill a 12 muffin tin lined with paper baking cups.
Bake 25 to 30 minutes or until muffins are firm to touch and a toothpick inserted in the centre comes out clean.
*Buttermilk substitute: Combine 410 ml (1 2/3 cups) of milk with 30 ml (2 tbsp.) of lemon juice or white vinegar.
Let stand 10 minutes.