Marg's Bran Muffins
Made with yogurt and lightly sweetened with honey, these bran muffins have a very light and tender crumb. And, with a hint of orange and vanilla flavor, they will likely be the most delicious bran muffin you have ever eaten! Split and spread on a little almond butter and maybe some apple sauce or jam or simply eat them plain — they are great any way you prepare them. While we make these into six Texas-sized muffins, you can also put the batter into a twelve muffin cup pan to make a smaller sized muffin.
Dry Ingredients
- 2 cups whole wheat pastry flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 cup bran
Liquid ingredients
- 3/4 cup yogurt
- 3/4 cup water
- 3 tablespoons canola oil
- 2 tablespoons Honey
- 1/2 teaspoon vanilla
- 1/2 teaspoon orange flavor
- 2 beaten eggs or substitute eggs with Ener-G® Egg Replacer™*
*For the Egg Replacer
- 4 tablespoon warm (not hot!) water
- 1 tablespoon egg replacer powder
Preheat oven to 400°F
Sift together first 4 dry ingredients. Stir in 1 cup bran. Set aside.
Mix liquid ingredients. If using Egg Replacer first mix powder with 1 tablespoon warm water and beat mixture with fork like you would beat an egg. Add this mixture to the rest of the mixed liquid ingredients.
Mix liquid ingredients with dry.
Put in muffin tin and bake at 400°F for 18–19 minutes. Allow baked muffins to cool about 5–10 minutes before removing them from the muffin tin.
