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

1. Preheat the oven to 375F.
2. Line 12 muffin cups with paper liners.
3. In a bowl, combine the raisins, wheat bran, soy milk, agave nectar, canola oil, and eggs and let sit for 10 minutes.
4. In a another bowl, combine the flour, wheat germ, flaxseeds, baking powder, baking soda, cinnamon, and salt.
5. Combine the two mixtures until incorporated.
6. 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)