When I hear the word bran muffin, I think healthy tasteless cardboard muffins. I am sure that everyone has the same feeling about bran muffins as I do????
I managed to get my hands on a book “Baking magic with aquafaba,”a new baking technique for me. Before my mum became a vegetarian, I barely knew what aquafaba was. It is actually the liquid that comes with the chickpeas in the tin or if you are going to boil the raw chick peas then it is that liquid.
This aquafaba liquid is like magic, you can make so many cakes and sweet treats that I was always under the impression that you could not eat if you were a vegetarian.
I went shopping the other day and accidently bought All bran flakes instead of the sticks and my mum refused to eat it. So here I was sitting with all bran flakes and nothing to make with them, they were just going to sit in the pantry on the shelve and wait till they expired and then get thrown out.
That was until I read the Aquafaba cook book and saw a recipe for bran muffins that was super simple and easy and seeing as I did still have a ton of molasses left over from Christmas I knew that this recipe was screaming at me to make it.
- 1 x cup soy milk.
- 1 x tsp apple cider vinegar.
- 1 x cup cake flour.
- 2 x tsp baking powder.
- ½ x tsp bicarbonate of soda.
- ½ x tsp salt.
- 1 ½ x cup all bran flakes.
- 2 x ripe bananas, mashed.
- ¼ x cup aquafaba.
- ½ x cup dark brown sugar.
- 1 ½ x tsp vanilla essence.
- Molasses to brush over the muffins.
- In a bowl, mix the soy milk and the apple cider vinegar together. Set aside for 5 minutes.
- Add the all bran flakes and mix so that all the flakes are coated and then set aside for 30 minutes.
- In another bowl, sift together the cake flour, bicarbonate of soda, baking powder and salt and set aside.
- In another bowl mix together the aquafaba, the vanilla essence, the mashed banana and the brown sugar together.
- Add the aquafaba mixture to the allbran flake mixture and give it a good mix.
- Then pour all the wet ingredients into the dry ingredients and whisk till well combined.
- Fill your greased muffin pans and pop into a preheated oven.
- Bake at 180 degrees for 15 to 20 minutes or until the cake tester comes out clean.
- Brush the top with the molasses immediately and allow to cool completely in the muffin tin before turning out onto a cooling rack.