Sundays Baked

Despite the continued requests of my roommates to bake-up some tasty scones — well mainly one mostly vegan gal pal — I traded my favorite Sunday Morning Concoction for some fluffy apple bran muffins. They’ve satisfied my midday sweets craving and spiced up my morning eats slump. With only 1/2 cup of brown sugar, no eggs and butter, these cups are pretty shameless. Though, I highly suggest baking and sharing with friends, family, co-workers and neighbors before you find yourself easily downing the 12 muffins the recipes makes like I almost did.

Also important to note, I am no longer blogging from the great state of Texas. Rather, I am drinking, eating and hanging with Ginger in our Nation’s Capitol. Updates soon to come and so many there are.

Applesauce-Oat Bran Muffins by Veganomicon

• 3/4 Cup soy/rice/almond milk
• 1/2 tsp apple cider vinegar
• 1 cup unsweetened natural applesauce
• 3 tbsp sunflower oil
• 1/2 cup brown sugar, packed
• 1 1/2 cups all purpose whole wheat flour
• 3/4 cups oat bran
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground cardamon
• 1/2 tsp ground nutmeg
• 1/2 cup golden raisins/dried cranberries/apricots/cherries

Preheat over to 350F and lightly grease a 12 cup non-stick muffin tin. (Personally, I love using silicon muffin cups — no greasing, no sticking, no washing and..well perhaps a good rinse post use, but you get the picture and no paper mess.)

In a large bowl, whisk together the soy/rice/almond milf and apple cider vinegar; allow it to rest for 1 minute to curdle. Add the applesauce, sunflower oil, and brown sugar, and whisk to completely incorporate them.

in a separate, smaller bowl, sift together the flour, oat bran, baking powder, baking soda, and spices. Fold the dry ingredients into the wet; stir only to moisten and don’t over mix. Fold in the raisins. Spoon mix into muffin cups.

Bake for 28-30 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool in the tin/muffin cups for 10 minutes (I didn’t follow this suggestion rather dove right in with a bit of butter — it was delish!) then transfer to a wire rack to complete cooling.