Vegan Gingerbread Bran Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 15 |
|
Dense barn muffins reminscent of gingerbread. Came up with the recipe for work, since vegan baked goods that don't taste vegan are hard to find. Ingredients:
2 cups wheat bran |
2 cups soy milk |
1 tbsp. lemon juice |
1 c molasses |
2/3 c maple syrup |
1/2 c canola oil |
3 flaxseed 'eggs |
1.5 heaping tbsp ginger paste |
2 tsp cinnamon |
1/2 tsp. cloves |
1 tsp nutmeg |
2 tsp baking powder |
2 tsp baking soda |
1 tsp salt |
3 cups wheat flour |
Directions:
1. Preheat oven to 375 F
2. Mix the soymilk and lemon juice in a small bowl and set aside for a minute or two so it has a chance to get nice and curdled.
3. After the soymilk has curdled, pour it over the bran and let sit for 2-3 minutes.
4. When you come back to it, the bran and soymilk should have formed a watery paste. Add in sweeteners (molasses and maple syrup), and beat thoroughly.
5. Add in the flaxseed 'eggs' and oil, and mix until the oil no longer separates from the other ingredients.
6. Add ginger, cinnamon, cloves, nutmeg, powder, soda, and salt and mix until thoroughly combined.
7. Carefully mix in flour to form a medium-thick batter. DO NOT try to get the lumps out. This will make your muffins similar to chew-toys.
8. Oil 1 12 cup and 1 6 cup muffin pan.
9. Scoop into muffin pans (I like to use an ice-cream scoop..the spring-loaded kind), and fill as close to the top as you think you can without over-flowing.
10. Fill any un-used muffin cups one-third full with water (this pevents your pans from warping) and slide into oven to bake for 20-25 minutes or until a knife inserted in the center comes out almost clean.
|
|