Crispy southern fried tofu with steamed veg, maple glazed carrots and mushroom sauce. Seriously seriously good!
Bran, fruit, brown flour and way less sugar than normal – my attempt at a healthier muffin! The good news is that they don’t taste like plywood – like most bran muffins I’ve tried before. Recipe is at the end of the post.
180ml / ¾ cup Soy Milk
1 cup Bran Cereal (like All-Bran but vegan)
60ml / ¼ cup Sunflower Oil (or other light oil)
60ml / ¼ cup Agave Nectar
60ml / ¼ cup Blackstrap Molasses
¼ cup Golden Granulated Sugar
1 tsp Vanilla Extract
1 tsp Orange Extract
1½ cups Wholemeal Plain Flour
Zest of one Orange
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¼ tsp Ground Cinnamon
¼ cup Dried Cranberries
¼ cup Raisins
Preheat the oven to 180°C / 350°F and line a muffin tin with paper muffin cases.
Mix together the soy milk and bran in a bowl and set aside to let the bran get mushy.
Mix together the rest of the wet ingredients and the sugar and stir well. Stir in the bran/soy milk mixture.
Add the dry ingredients and stir until just combined. Don’t overmix, or you’ll get tough muffins!
Divide between the muffin tins and bake until just firm and a knife comes out clean (between 15 and 25 minutes, depending on your oven, mine took just over 20 minutes).
I tend to overfill mine cuz I like them tall, which gives me 10, but if you were more sparing you could probably stretch it to 12!
Cooking to Back in Black – AC/DC