Magical muffins with vegetables and fruits

Ingredients:

• 0.5 cups premium flour
• 0.5 cup whole grain wheat flour
• 1 tbsp soy flour
• 2 tbsp. l. wheat germ
• 0.5 cups of bran flakes or oatmeal (or a mixture of both)
• 1/4 cup ground flaxseeds
• 1 teaspoon of baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• A pinch of salt
• 1 large egg
• 1/4 cup light brown sugar, plus extra for sprinkling (optional)
• 2 tbsp. l. olive oil
• 1 tsp vanilla extract
• 2/3 cup + 1 tbsp whole milk
• 3/4 cup grated or chopped vegetables (carrots, zucchini and/or spinach)
• 3/4 cup grated or chopped fresh and dried fruit (apples, pears, pineapple and/or raisins)

Preparation:

1. Preheat oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners and spray with cooking spray.
2. In a large bowl, combine the flour, wheat germ, oats, ground flaxseed, baking soda, baking powder, cinnamon, and salt; set aside. In a medium bowl, beat the egg and brown sugar with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables, and fruit and mix well. Fold the wet mixture into the dry mixture and knead into a dough.
3. Spoon the batter into the prepared pan, filling each cavity about three-quarters full. Sprinkle the tops with brown sugar, if desired. Bake for 20-24 minutes. Remove from the pan and cool on a wire rack.