Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups All Purpose Flour ((188g))
  • 1 cup Wheat Bran ((60g))
  • 1 cup Light Brown Sugar ((200g))
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
  • 1 cup Soy Milk ((240ml) or other non-dairy milk)
  • 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
  • 1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
  • 1 tsp Vanilla Extract
  • 1/2 cup Raisins ((70g) Small, Seedless)
  • 1/3 cup Walnuts ((33g) Chopped)

Instruction

  • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
  • Sift all purpose flour into a mixing bowl and add wheat bran, light brown sugar, baking soda and salt. Mix together.
  • Prepare your flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
  • Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
  • Add the raisins and stir them in.
  • Divide the batter evenly between the muffin partitions of your prepared muffin tray.
  • Add chopped walnuts to the tops of the muffins.
  • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.