Epstein Secrets

rated. 7. Pour mixture into an airtight plastic container and store in the refrigerator for 24 hours before using. 8. Grease large muffin tin with Pam Spray. 9. Fill tins to the top with mixture and top with chopped nut/sugar/flax. 10. Bake at 350 degrees F. for 35-45 minutes. 11. Raw mixture will keep

3. 3A cup Olive Oil 4. 4 cups Digestive Bran 5. 5 cups Whole Wheat Flour 6. 1/2 cup Ground Flax Seed Mixture 7. 1/2 cup Flax Seeds 8. 5 tsp. Baking Soda 9. Y4 tsp. Salt 10.1 cup Raisins 11.4 cups Whole Milk 12.1 tsp. Vanilla Extract B. Muffin Topping: combine chopped pecans, walnuts and almonds,

rated. 7. Pour mixture into an airtight plastic container and store in the refrigerator for 24 hours before using. 8. Grease large muffin tin with Pam Spray. 9. Fill tins to the top with mixture and top with chopped nut/sugar/flax. 10. Bake at 350 degrees F. for 35-45 minutes. 11. Raw mixture will keep

3. 3A cup Olive Oil 4. 4 cups Digestive Bran 5. 5 cups Whole Wheat Flour 6. 1/2 cup Ground Flax Seed Mixture 7. 1/2 cup Flax Seeds 8. 5 tsp. Baking Soda 9. IA tsp. Salt 10.1 cup Raisins 11.4 cups Whole Milk 12.1 tsp. Vanilla Extract B. Muffin Topping: combine chopped pecans, walnuts and almonds,

rated. 7. Pour mixture into an airtight plastic container and store in the refrigerator for 24 hours before using. 8. Grease large muffin tin with Pam Spray. 9. Fill tins to the top with mixture and top with chopped nut/sugar/flax. 10. Bake at 350 degrees F. for 35-45 minutes. 11. Raw mixture will keep

3. 3A cup Olive Oil 4. 4 cups Digestive Bran 5. 5 cups Whole Wheat Flour 6. 1/2 cup Ground Flax Seed Mixture 7. 1/2 cup Flax Seeds 8. 5 tsp. Baking Soda 9. Y4 tsp. Salt 10.1 cup Raisins 11.4 cups Whole Milk 12.1 tsp. Vanilla Extract B. Muffin Topping: combine chopped pecans, walnuts and almonds,