Power Bran Muffins
- 1 cup raisins or fruit juicesweetened dried blueberries, chopped if large
- 1 cup wheat bran
- 1 cup soy milk, or 1/2 cup nonfat plain yogurt mixed with 1/2 cup water
- 1/2 cup amber agave nectar
- 1/4 cup canola oil
- 2 large eggs, beaten, or 4 large egg whites or 1/2 cup egg substitute
- 1 cup sprouted whole wheat flour or sprouted spelt flour
- 1/2 cup wheat germ
- 1/4 cup ground flaxseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of sea salt
- Preheat the oven to 375F.
- Line 12 muffin cups with paper liners.
- In a bowl, combine the raisins, wheat bran, soy milk, agave nectar, canola oil, and eggs and let sit for 10 minutes.
- In a another bowl, combine the flour, wheat germ, flaxseeds, baking powder, baking soda, cinnamon, and salt.
- Combine the two mixtures until incorporated.
- Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
raisins, bran, soy milk, amber, canola oil, eggs, whole wheat flour, germ, ground flaxseeds, baking powder, baking soda, ground cinnamon, salt
Taken from www.epicurious.com/recipes/food/views/power-bran-muffins-379313 (may not work)