Dense, moist, and packed with iron and fiber, this macrobiotic bran muffin recipe is not vegan but is definitely far healthier than your typical bakery product. Molasses, maple sugar, and cinnamon all contribute to a satisfying and deliciously different muffin.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 ¼ cups organic whole wheat pastry flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of sea salt
- 1 cup unprocessed, organic miller’s bran
- 1 cup soy or almond milk
- 1 extra large egg
- 1/3 cup plus one tablespoon cup mild vegetable oil
- ¼ cup dark molasses
- 1/3 cup maple sugar
- 1 teaspoon vanilla
- ½ cup golden raisins
- ½ cup dark Thompson raisins
Preparation:
Preheat oven to 400’.
Lightly grease muffin tins or line with paper muffin cups.
Sift dry ingredients into a bowl and set aside. In a mixing bowl, stir together bran, soy milk, egg, oil, molasses, maple sugar, vanilla and raisins and allow mixture to sit for 10 minutes to soften the bran.
Add dry ingredients to bran and mix rapidly until batter is just blended. Spoon batter into muffin cups, and bake 18-20 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
Notes: This batter will hold for several days in the refrigerator.
Makes about 8 medium muffins
Copyright 2009 by Jen Hoy
