It is an exciting challenge when someone requests a recipe. My kitchen becomes a busy place of creativity. This bran muffin came about when my friend became discouraged by the cost of "healthy" muffins in the grocery store. In a few minutes, you have a batch of budget-friendly breakfast treats.
1 1/4 cups whole wheat pastry flour
1/2 cup unprocessed wheat bran
1 teaspoon baking soda
1/2 cup brown sugar, firmly packed
1/2 cup nonfat or unsweetened nondairy milk
1/3 cup applesauce
2 tablespoons canola or other mild oil
1 tablespoon white distilled vinegar
1 tablespoon molasses
1 teaspoon vanilla extract
1 cup frozen blueberries, unthawed, optional
1/3 cup seedless raisins, optional
1/2 to 1 cup any other fruit, optional
Preheat oven to 350 degrees F. Coat 12 muffin cups with nonstick spray or line with paper muffin liners; set aside.
In large mixing bowl, whisk together flour, bran, baking soda, and brown sugar. In another medium bowl, combine milk, applesauce, oil, vinegar, molasses, and vanilla. Stir liquid into dry ingredients just until combined. If desired, stir in blueberries or raisins or other fruit.
Spoon batter evenly into muffin cups, each about 2/3 full. Bake 25 to 30 minutes, until toothpick inserted in a muffin comes out clean. Makes 12 muffins, 3 points plus each.