Thursday, November 12, 2009

Classic Bran Muffins

This classic bran muffin is the same recipe my mom has made for decades. It's stood the test of time and is as good today as it was yesterday. All I've done is veganize it to bring it into the cruelty-free zone completely (no moo milk and no chicky eggs ). I've also upped the ante a bit by adding some absolutely delicious chopped up dried apricots (organic and sulfur free). A little pricey at $5.69 (for about 24 dried apricots) perhaps but so worth the indulgence. Especially when you consider that if you buy one gourmet muffin anywhere these days it's going to cost you at the very lowest price about $1.00 each but much more likely about $2.50. So that's what I always do to justify my latest luxury food purchases -- just compare to street-market value and you'll soon be thinking you got yourself a bargain! I was judicious in my use of them -- I laced my muffins with 1/2 raisins and 1/2 apricots so I was able to use only 14 apricots for this recipe and have 14 leftover for my next batch! That is if I can keep my hands off them -- they are tasty to eat just like candy! Actually a wonderful alternative for your growing munchkins. The recipe is simple and practically foolproof. Makes 12 full size muffins. And the taste is better than any storebought muffin -- even the gourmet ones!

1-1/2 cups wheat bran
1 cup soy milk + 1 tbsp. vinegar
*1/3 cup orphee organic canola oil*
1 tbsp. golden ground flaxseed plus 1/4 cup soy milk
2/3 cup brown sugar
1 teaspoon vanilla
1 cup all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 cup raisins
12 dried apricots, diced finely

Stir vinegar into the soy milk. Mix together the wheat bran and soy milk mixture; let stand. Mix ground flaxseed with soy milk - whip a bit with fork to gel. Combine canola oil, flaxseed mixed with soymilk, brown sugar and vanilla and add to bran/soy milk mixture. Sift together flour, baking soda, baking powder and salt. Add to first mixture and stir until blended.

Add raisins and apricots and spoon into prepared muffins tins. Oh, and as you can see I added a small sliver of apricot to the top of each muffin -- it looked cute going in but not so cute coming out! I would never do this again. So please excuse how ugly they look but rest assured the taste was wonderful. Just keep the apricots inside the muffin and it will be all good! Bake at 375F for 15-20 minutes.

Veggie Prairie Girl Rambles
*You could make this recipe lower fat if you so desired by subbing 3 tablespoons of oil + 2 tablespoons applesauce for the 1/3 cup oil. You can also sub with 3 tablespoons oil + 6 tablespoons flaxseed. According to the back of my container of flaxseed they say you can substitute flaxseed for fat at a ratio of 3-1. Three tablespoons of flaxseed is equal to one tablespoon of fat. It would be a great way to up your omega 3 intake.* (organic dried fruits) (unrefined canola oil)

1 comment:

Best Zero Fat Banana Oat Apple Muffin - Dr. McDougall Compliant

3/4 cup organic whole wheat pastry flour 1/4 cup corn flour (made in vitamix from Bob's Red Mill organic medium ground cornm...