Thursday, September 27, 2012

Delicious Wheat Bran Muffins

I'm whipping up a batch of these delicious vegan muffins for our trip this weekend. It's a great way to make sure the kids are getting some healthy food while we're on the road and at the mercy of the camp cooks. JJ is pretty picky, so atleast I know he'll be getting something good for him in his tummy. And the great thing about these muffins is that you can store all or part of the batter in the fridge for 2-4 weeks! That means fresh muffins anytime you feel like making them. No need to make all 2 dozen at once and have to eat them before they go bad. :) I like to mix in different things to several "batches" we add, fresh apples and cinnamin, blueberries, or carob chips. You could even make a struessel topping or add chocolate chips or use bananas instead of the flax and water. Just a great recipe for moist delicious (healthy) muffins.
I also enjoy topping these babies with some carob/date/peanutbutter frosting... but that's a recipe for another day

You will need:
  • 3 cups Unprocessed Wheat Bran
  • 1 1/2 cups boiling water
  • 3/4 cup honey
  • 2tbs blackstrap molasses
  • 1/2 cup vegan margarine
  • 2 1/2 cups Whole wheat flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tbs ground flax seed mixed with 6tbs of the boiling water above
  • 2 cups soymilk with 2tbs lemon juice mixed in
You will want several small and medium bowls for this recipe.

1. Mix 1 cup of the wheat bran with 1 cup of the boiling water and let it set
2. In a separate bowl blend margarine, honey and molasses until completely mixed
3. Combine flour, baking soda and salt in another bowl.
4. Combine the soaked bran with the flax & water mixture then add the remaining 2 cups of bran.
5. Combine all of the mixtures all together in a large bowl
6. Stir until well blended.
7. Bake at 400 degrees for 15 min or until browned

Store extra batter in an airtight container for 2-4 weeks.

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