This recipe is adapted from one in an unknown magazine that I clipped out years ago. It adapted easily to being made vegan. I first made these muffins years ago, and recently found the recipe again (lost amongst my rather large collection of clippings, papers and such like). An old friend, rediscovered!
The original recipe called for fresh blueberries, but I like to make them with dried cranberries. Probably pretty much any dried or fresh fruit could be used. They are moist and delicious and just sweet enough. Mr Thrifty eats these with a big smile on his face, and says they are his favourite muffins.
I didn’t have any molasses, so I used date syrup from ASDA. It worked great!
|powdered egg replacer equivalent to 2 eggs|
|250ml||soya milk||1 cup|
|125ml||mild vegetable oil||1/2 cup|
|60ml||molasses or date syrup||1/4 cup|
|110g||packed brown sugar||1/2 cup|
|90g||wheat bran||1-1/2 cups|
|180g||plain (all-purpose) flour||1-1/2 cups|
|2 teaspoons||baking powder||2 teaspoons|
|3/4 teaspoon||salt||3/4 teaspoon|
|1/2 teaspoon||baking soda||1/2 teaspoon|
|120g||dried cranberries||1 cup|
1. Preheat oven to 200C (400F). Grease a muffin tin, or use muffin liners.
1. In a large mixing bowl, add water to the powdered egg replacer according to the package directions for the equivalent of two eggs. Whisk mixture together until foamy. Then whisk in soya milk, oil, molasses (or date syrup) and sugar until well blended.
2. Stir in bran and let stand for 5 minutes.
3. In a small bowl, stir together flour, baking powder, salt and baking soda. Add to the liquid mixture, and fold gently until just combined. Fold in cranberries.
4. Spoon into greased or paper-lined muffin tin, filling just to the top.
5. Bake for 18 to 20 minutes, rotating tin halfway through, until muffins are firm to the touch.
Makes 12 muffins.