You are here

Member since November 2008
0
5

Classic Bran Muffins

What you need: 

1 1/2 cups wheat bran
1 cup whole wheat flour
1 1/2 teaspoon powdered egg replacer (like Ener-g)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2/3 cup sugar (a bit less if you're using sweetened soymilk and/or a very ripe banana)
1 cup soy milk with 1 teaspoon vinegar added
1/4 cup vegetable oil
1 ripe banana
1 teaspoon vanilla (optional)
1/2 cup raisins
1/2 cup walnuts

What you do: 

1) Puree the banana, soymilk with vinegar, oil and sugar with a hand blender (me plugging the hand blender again - the best kitchen tool ever!)
2) In a large bowl, stir the dry ingredients together (bran, flour, baking powder and soda, egg replacer powder, and salt). Pour the wet into the dry and mix just until combined. Fold in raisins and walnuts.
3) Divide into 12 muffin tins sprayed with cooking spray or lined with paper liners (note - they'll stick to the paper until a few hours after they've cooled)
4) Bake at 375 degrees Fahrenheit for 15 to 20 minutes (I do mine for 18 minutes).
5) Remove from pan as soon as you can or condensation will collect inside (as with any muffin)...I remove mine almost immediately if I have paper liners - bit hard on the fingers though ;)
I bring these to work all the time...make them on Sunday and they keep pretty well, even unrefrigerated, for the whole work week.
Source of recipe: adapted from http://allrecipes.com/Recipe/Classic-Bran-Muffins/Detail.aspx

Preparation Time: 
10 minutes, Cooking time: 17 minutes
Cooking Time: 
17 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

Just enjoyed these. Followed the recipe exactly, except I just tossed in some ground up flax for egg replacer and they turned out great! I used about 1/2 cup agave for sweetener. I think it was perfect. Thanks for sharing!

0 likes

I have made these twice - the first time, I messed up and bought wheat germ instead of wheat bran, and they actually came out fine.  But when I did it right and used wheat bran - amazing, moist, yummy muffins.

A couple things - (1) I used agave nectar rather than sugar, and it turned out fine, but probably I would use a little less agave in the future.  (2) I think this would be awesome, too, with vegan chocolate chips instead of raisins.  It would be like a dessert that way.

Thanks for the recipe!  I appreciate the desserts w/ whole wheat flour!

0 likes
Log in or register to post comments