How to make vegan blueberry bran muffins
These wholesome and delicious bran muffins can be made with fresh or frozen blueberries. Vegan powdered egg replacer is very economical and is used instead of eggs.
What you'll need:
Vegan powdered egg replacer equivalent to 2 eggs
250ml soya milk
125ml mild vegetable oil plus 50ml molasses
110g soft brown sugar
90g wheat bran
180g plain flour
2 teaspoons baking powder
3/4 teaspoon salt plus 1/2 teaspoon baking soda
1 cup fresh or frozen (unthawed) blueberries
Muffin tin & cases, whisk, mixing bowls
Preheat oven to 200C, gas mark 6. Line a 12-muffin tin with muffin cases.
In a large mixing bowl, combine powdered egg replacer with water according to package directions, whisking until foamy. Then whisk in soya milk, oil, molasses and brown sugar until well blended.
Stir in bran and let stand for five minutes.
In a small bowl, mix together flour, baking powder, salt and baking soda. Add to liquid mixture, and fold gently until just combined. Fold in fresh or frozen blueberries.
Spoon mixture into lined muffin tin, filling cases just to the top.
Bake in preheated oven for 18 to 20 minutes, rotating tin halfway through, until muffins are firm to the touch and a cake tester comes out clean.
Cool on a wire cake rack.
Makes 12 muffins. Leftover muffins may be stored for up to three days in an airtight container.
Vegan powdered egg replacer is available in health food shops.
When combining wet & dry ingredients, do not overmix as this will make the muffins tough.
If blueberries are large, it's best to cut them in half.
Blueberries my be substituted with dried fruit such as cranberries, sultanas or currants.