I love muffins. I am not a huge health muffin fan, I am more of the sweet type muffin.
A while back when I went to buy Jungle oats for my dad, I accidently bought the wrong Jungle oats, instead of buying oats, I landed up buying oat bran.
I tried freely giving it away to family members and work colleagues, because I have never heard of oat bran, or even come across a recipe that contains oat bran.
Yesterday my mum was hinting that she was lissing for a muffin to have with her tea.
I was Paging through The Joy of Vegan baking, when I came across a recipe that guess what, actually contained oat bran.
I was sceptical that this would turn out to be a very healthy card board tasting muffin, but I was greatly mistaken.
The best part is when the muffin is still hot and you slice through it and it gets smothered in warm blueberry jam… delicious.
This recipe makes roughly 15 medium sized muffins
- 2 x tbsp. ground flax seed.
- 6 x tbsp. boiling water.
- 2 x cups oat bran.
- 1 x cup cake flour.
- ½ x cup treacle brown sugar.
- 4 x tsp baking powder.
- 1 x tsp cinnamon powder.
- ½ x tsp salt.
- 1 ¼ x cup soy milk.
- 1/3 x cup oil.
- 1 x cup chopped walnuts.
- Mix the flax seed and boiling water together, set aside for 15 minutes to become gooey.
- In a bowl, mix all the dry ingredients and set aside.
- In another bowl, mix the flax egg, milk and oil together, whisk till well combined.
- Pour the wet ingredients into the dry ingredients and mix till combined.
- Fold in the chopped nuts.
- Using a mechanical ice cream scoop, fill your muffin casings.