FROM: The Joy of Vegan Baking Cookbook (buy this if you don’t already own it)
Bran Muffins with Raisins
Servings/Yield
6 servings
6 large to 24 tiny muffins
Ingredients:
6 teaspoons Ener-G Egg Replacer
½ cup water
2 ½ cups Wheat Bran
1 ½ cups whole wheat flour
¾ cup firmly packed brown sugar, organic
2 ½ teaspoons baking soda
1 teaspoon salt
1 cup nondairy milk
⅓ cup canola oil
1 cup raisins, organic
Method
This is a fantastic recipe. Easy, fast, and sure to please (but only they like BRAN!) VEGAN MOFO Month of Food…
Preheat the oven to 400 degrees F. Lightly grease muffin tin(s).
In a food processor or using an electric hand mixer, whip the egg replacer and water together until it’s thick and creamy. (PopVegOnline note: on the Blendtec, it’s one cycle at number 1 speed). This can be done by hand, but a food processor (PVO NOTE: or Blendtec or Vitamix) works really well for this.
In a large bowl, combine the bran, flour, brown sugar, baking soda, and salt. (PVO NOTE: use a wide wire whisk and make sure all the ingredients thoroughly combine). Set aside.
In another bowl, whisk together the egg replacer mixture, milk, and oil until smooth. Stir in the raisins. Add to the combined dry ingredients and stir until JUST blended. Do not overmix.
Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 5 minutes, then remove and cool on a wire rack.
PVO Notes: Stuff works wonders. Tastes great. OH – and you can re-heat in the micro for about 45 seconds – WRAPPED IN A PAPER TOWEL to seal in the moisture… great with non-dairy butter, too. MMMMMM.