You won’t have any problem finding takers for these soft and fruity, easy-to-make muffins. We use oat bran in the recipe because it adds a smooth and creamy texture that makes the muffins seem more like a pastry than a quick bread.
Ingredients
- 2 cups All-purpose, unbleached flour
- 1/2 cup Oat bran
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 Egg substitute
- 1/3 cup Sugar
- 1/3 cup Vegetable oil
- 1-1/4 cups Plain soy milk
- 1-1/2 cups Frozen fruit (rinsed and drained)
Instructions
- Preheat the oven to 375 degrees. Grease the muffin pan.
- Rinse and drain the fruit in a colander.
- Combine the dry ingredients in medium mixing bowl.
- Whisk the wet ingredients in large bowl.
- Stir the fruit into the wet ingredients.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Spoon the batter into the greased muffin pan.
- Bake the muffins for 25 minutes.
- Remove the muffins from the pan and cool on a rack for 15 minutes.
- Serve the muffins as they are, or split them and melt a pad of buttery spread into the center.
Tips
- If you don’t have an egg substitute handy, you can use a tablespoon of flax seed mixed with 1/4 cup of water, or a tablespoon of corn starch mixed with 1/4 cup water.
- If you don’t have oat bran, you can substitute an extra 1/3 cup of flour. You can also use wheat bran, but it gives the muffins a more chewy consistency.
- If you like nuts in your muffins, add 1/4 to 1/2 cup of chopped pecans or walnuts to the mix.
- Use a large muffin tin if you want the muffins to stand alone as breakfast, or use a small tin if you want to serve them as a side treat with a different breakfast entree.
Serves: 4 to 6
Preparation time: 45 minutes
