Monday: Recipe Day with Oat-Bran Muffins

Vegan Goodness:

Today we ate:

  • Breakfast: Green smoothies for Mom and LP and followed by oat-bran muffins – see recipe below!
  • Lunch: Miso soup for Dad and LP.  Mom had leftover mac and cheese
  • Mom snacked on some chocolate chips after lunch.  LP and Dad had some crackers
  • Dinner: Tofu, Broccoli and Carrot stir-fry with a sesame-ginger sauce

Money Matters:

Today the G-man got some more gardening supplies:

  • $18.00 for some grow-shelf supplies for Dad

Monday Munchies: Recipe of the Week

This morning I had a hankering for muffins and we had one cup of wheat bran left in the pantry.  So, bran muffins it was!  I cobbled together this recipe using a few different bran muffin recipes in cookbooks and on the internet.  These came out quite yummy, and they held together well (unlike some other recipes I’ve tried).

Oat-Bran Muffins

Ingredients

  • 2 TB of flaxseed meal, blended with 4 TB of water
  • 1 cup of wheat bran (oat bran would probably work too)
  • 1 cup of rolled oats
  • 1 cup of all-purpose flour
  • 1 cup of whole wheat flour
  • 1 TB baking powder
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1 1/2 cups non-dairy milk
  • 1 cup raisins

Directions:

  1. Preheat the oven to 400 and prepare a muffin tin (either by greasing the pan or putting in muffin liners)
  2. Mix up the flaxseed meal and water and set it off to the side (this is your egg substitute). 
  3. Mix the bran, oats, flours and baking powder in a bowl
  4. In a separate bowl or large glass measuring cup mix the applesauce, oil and milk.  Stir in the flaxseed mixture.
  5. Gently stir the liquid mixture into dry mix until just moistened.  Fold in the raisins.
  6. Spoon the muffin batter into the muffin tin and then bake for 15 minutes (or until a toothpick comes out dry).  Let them cool for at least 5 minutes before digging in.
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