Vegan Raisin Bran Muffin Recipe
Delicious Dairy-Free Vegetarian Muffins with Flaxseed Egg Substitute
Jan 8, 2008
This Vegan Raisin Bran Muffin recipe is part of an on-going series called "Healthy Baking Made Delicious". These tasty muffins are made with a base recipe affectionately known as "Mother" (Flaxseed Egg Substitute), and is used in many recipes in this series.
A Word About Honey:
Some vegans maintain that honey is an animal product and will not use it. Others believe it is an animal by-product and therefore it is allowed. There are a few recipes in this series that use honey. This is one of them. Purists can substitute barley malt, maple syrup, molasses or corn syrup in it's place. It will however, alter the flavor a bit.
Tips, Tricks and Techniques:
- Use the "Mother" recipe for Flaxseed Egg Substitute.
- Wet stuff means just that, anything liquid.
- Dry stuff means the same, all dry ingredients.
- Goodies are all the delicious extras that are thrown in at the end and can be varied.
- The technique (how-to's) will always be the same for all vegan muffin recipes and various other vegan baked goods unless specified.
- Muffin pans: Texas size, regular size or mini muffin pans. Non-stick pans like Baker's Secret are easy to use, or use muffin papers for easy cleanup.
- Baking: All ovens were not created equal. Baking time may vary from oven to oven. Always preheat. Resist opening the oven for the first 15 minutes of baking.
- This recipe makes a large batch of 30 muffins, making it a great bakery addition for Once-a-month-cooking.
Muffin How-To's:
- Sift all dry stuff into large bowl and set aside.
- Whip all wet stuff 2 - 3 minutes in a high-speed KitchenAid mixer.
- Blend wet into dry and fold in goodies using a spatula or wooden spoon. Do NOT over mix.
- Spray muffin pans with vegetable spray, or use muffin papers.
- Using a cookie scoop, fill muffin cups 3/4 full with batter.
- Bake at 375 degrees for 22-25 minutes, or until muffin springs back when touched.
The Recipe: Vegan Raisin Bran Muffins
Ingredients:
Wet Stuff:
- 1 cup flaxseed egg-substitute
- 2 cups soy, rice or almond milk
- 1 cup canola oil
- 3/4 cup honey or substitute
- 3/4 cup molasses
Dry Stuff:
- 3 cups oat bran
- 4 cups whole wheat pastry flour, sifted
- 2 1/2 Tbsp baking powder
- 2 tsp baking soda
- 2 Tbsp soy powder
Goodies:
- 4 cups raisins
- 2 cups chopped walnuts, optional
Makes 30 regular size muffins
For the non-vegan: Substitute eggs and regular milk.
More recipes in the series "Healthy Baking Made Delicious":
- Vegan Fruit Muffins
- Honey Raisin & Nut Granola
- Vegan Carob Muffins
- Vegan Pumpkin Muffins and Vegan Banana Muffins
- Vegan Cranberry Nut Bread & Vegan Apple Cinnamon Dessert Bread
- The Best Vegan Blueberry Muffins
Refer to the article Kitchen Supplies For Vegan Bakers for tips on; Appliances, Ingredients, Tips, Gadgets & Techniques for Vegan Baking. It will tell you what some of these ingredients are, where to get them and how to make vegan baked goods.
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