Bryanna has a vegetarian site on Vegsource. I have some of her cookbooks and they are really good. I made these muffins so often I doubled the batch. (The double proportions are in parenthesis.) Because I made her muffins so often I bought a huge bag--maybe 25 pounds--of bran and then after making the muffins a few more times I quit. Phil found the bag in the basement recently and said, "what shall we do with this?" I don't have a clue. I guess I'll have to make two thousand batches of this soon. If you want some bran come on over. I have plenty.
1 and 1/2 c. wheat bran (3 cups)
1 and 1/2 c. water (3 cups)
Let soak 15 min.
ADD WET MIX:
1/4 c. applesauce (1/2 cup)
2 T. Lynne’s low-fat homemade margarine (1/4 cup) or oil
1 T. flax seeds ground (1/4 cup)
1/4 c. water blended with flax seed til “gloppy” (1/2 cup)
1 c. spelt flour (2 cups) Other flour would be fine.
¼ cup sugar (1/2 cup)
1 T. baking powder (2 Tbs.)
1/2 tsp. salt (1 tsp.)
1/2 T. EnerG egg replacer (1 T.)
ADDITIONAL INGREDIENTS1/2 c. semisweet chocolate chips (1 cup)
Preheat the oven to 400 degrees F. Grease 12 muffin cups. (24)
Soak the bran and “milk” (water) together in a medium bowl for 15 minutes.
Meanwhile, mix the Dry Mix ingredients together in a small bowl. After the bran has soaked for 15 minutes, add the Wet Mix to the bowl, stirring briefly. Dump in the Dry Mix and stir briefly. Scoop evenly into the prepared muffin tin. Sprinkle chocolate chips over the top and push them into the batter with a toothpick. Bake 20 minutes.
Loosen the muffins carefully with a knife and set them on their sides in their muffin cups. Place the tin on a rack. Let sit for about 10 minutes before serving. These muffins are very moist when just taken from the oven, but firm up on standing, and remain moist the next day. Cool thoroughly and store in a closed plastic bag or container. They will keep moist for 2 or 3 days. These freeze well. (Calories each made with oil--174, 3 weight watcher points. Calories made with homemade margarine--159, 2 w w points)