Adding wheat germ and flaxseed to recipes.

I have recently been introduced to wheat germ and ground flaxseed.  Can I add both to a muffin/bread recipe?  If so, how much do you recommend?  The label on both the wheat germ and flaxseed suggests 2 T. of each, but if I add both to the same recipe, I was thinking of just adding 1 T. of each.  I don't want the muffins to cause people to run to the bathroom from all the fiber! :)

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