Bran Muffins
Serving Size : 4
Ingredients for prepare Bran Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/4 | c | Whole-wheat pastry flour |
| 3 | ts | Active baker's yeast |
| 1/2 | ts | Honey |
| 1/2 | c | Raisins - optional |
| 1 1/2 | c | Bran |
| 1 1/4 | c | Apple juice - warmed |
or nut milk or rice milk
bran muffins |
| 1/3 | c | Water - warm |
| 1 | tb | Soy flour, defatted |
| 3 | tb | Applesauce |
recipe Bran Muffins
Recipe by: The McDougall Plan Dissolve 3 teaspoons yeast in 1/3 cup warm
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water sweetened with 1/2 teaspoon honey. Let sit until fluffy (5 minutes). In a large bowl, combine warm milk or
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juice and applesauce. Add yeast mixture to large bowl. Mix. Add the whole
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wheat and soy flour 1/2 cup at a time, stirring after each addition. Add bran and
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stir in gently. Add raisins or currants. Fold in gently. Place batter in lightly oiled or papered
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muffin tins. Fill about 2/3 full. Let rise in warm place about 30 minutes, until rounding over tops of
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tins. Bake in 350 degree oven for 25 minutes. Remove from pans. HELPFUL HINTS: May be made a day
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ahead and reheated. Also they freeze well. If you have a non-stick muffin tin, it will not
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need to be oiled.
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