Hi everyone,
I've been traveling a lot this summer, and that combined with this killer heat we've been having in New Jersey has meant that my cooking adventures are largely cerebral. However, this one was largely cereal! I know, bad, bad, but the muffins are really good! I've never made bran muffins before, but these are definitely a recipe I'll make again. Here it goes:
1 ½ cups wheat bran
1 cup soy milk
¾ cup brown sugar, packed
1 tbsp vanilla
¼ c. canola or vegetable oil
1 tbsp flaxseeds, ground
3 tbsp. water
½ cup soy milk
1 cup all purpose flour
1 tbsp baking powder
¼ tbsp salt
nearly 2 cups of blueberries (minus some for snacking)
Preheat oven to 350 or 375. (I did them at 350 this time, but am considering turning up the heat next time so that they brown more on top.)
Soak wheat bran in 1 cup soymilk for about 10 minutes. While it is soaking, beat ground flaxseeds with water, and then with ½ cup of soymilk in a medium sized bowl. Combine with the brown sugar, vanilla, and canola oil. Combine with the soaking bran and soymilk. Mix the dry ingredients together in a separate bowl. Then combine (I honestly don't think it matters for this one whether you add wet to dry or the other way around.). Once you've thoroughly mixed the batter (but not too much), add the blueberries. I used nearly two cups of blueberries, which made for very blueberry-ie muffins. I like them that way, but if you want to have more muffin in your muffin, you may want to put in just a cup or a cup and a half.
Bake at 350 degrees, about 25 minutes.
