This recipe is vegan. Makes 1 dozen muffins.
I tried this recipe for the first time the other day and loved it! These muffins are moist and delicious any time of day!
At first I was a bit skeptical. I've tried vegan recipes before and have often been disappointed and left with that 'it just doesn't taste the same' feeling. This recipe surprised me so I thought I would share it here. Hope you enjoy them as much as I did!
The original recipe also called for 1 1/2 cups of raisins; I left these out as I prefer my bran muffins raisin-less, but it's up to you.
2. Mix wheat bran and milk in a bowl. Let sit for 15-20 minutes. You want it to get reallymushy and gross.
4. Pour into muffin pans. I use silicone, so I don't have to grease them. If you are using metal, than either grease of use muffin liners.
5. Bake for 30 minutes. To see if they are done, insert toothpick. It should come out clean. If not, put them back in the oven for a minute or two.
I found the batter wasn't really any thicker than typical muffin batter…maybe it was just because I didn't add the raisins…? There's enough batter to fill 12 muffin cups and they work out to be nice and large (but not hugely jumbo). Happy baking!