Vegan Mom and I have been looking for new things to serve the boys for breakfast to break the monotonous cycle of boxed breakfast cereal. These muffins are one answer. I used the Ginger-Raisin Bran Muffin recipe from VWAV as a starting point and went from there. They are filling, hearty, and filled with two of the wonderful things autumn gives us: pumpkins and apples. Plus, they have enough bran to get the mail moving in the morning . . . if you know what I mean.INGREDIENTS
Makes 12 large muffins
- 1/2 cup raisins
- 1 cup apple, small dice
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 3/4 cup wheat bran
- 1/4 cup oat bran
- 1 cup pureed pumpkin
- 2/3 cup soy milk
- 1/3 cup canola oil (or applesauce)
- 1 tsp vanilla extract
METHOD
Preheat oven to 400 degrees
1. Soak raisins in warm water. This will keep them plump and from burning in the oven.
2. Whisk together flour, baking powder and soda, sugar, spices, salt, and bran in a bowl. In a separate bowl, whisk together pumpkin, soy milk, oil, and vanilla until well-blended. Add to dry ingredients and mix until just moist (over mixing makes for tough muffins). Fold in raisins and diced apples.
3. Divide batter into muffin tins and bake for 20-22 mins, until a toothpick comes out clean.
