So, to rescue my overflowing vegetable drawer, I made these delicious, moist, whole grain, fiber-rich, relatively low sugar vegan muffins.
2 heaping tablespoons of ground flaxseed (I grind them in my Coffee Grinder but you can buy them already ground)
1 cup of hot water
1 cup orange juice or 1 cup of cold water + a splash of vinegar
1/4 cup oil (I used olive oil, you can choose your favorite oil)
1/2 cup sugar
1 generously packed cup of shredded zucchini/summer squash/kishuim - I peeled it so there wouldn't be green flecks in the end result. Peeling is optional, however.
2 cups sifted whole wheat flour
1 cup wheat bran
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 cup raisins
Combine flaxseed and hot water in a large mixing bowl. Mix and allow to cool for 10 minutes. Add orange juice or water/vinegar mixture, oil, and sugar. Mix well. Add shredded squash. Stir to combine. Add flour, wheat bran, salt, baking powder to the bowl. Stir with a wooden spoon to combine but don't overmix. Finally, fold in the cinnamon and raisins.
This recipe makes 12 generously sized muffins, if you want smaller muffins, fill the muffin cups halfway and make 24 small muffins.