These bran muffins were almost always around on weekends when I was growing up.
My mom would make a fresh batch on Saturday morning and we would snack on them all weekend.
I made a few modifications to make them vegan, but they are just as tasty as the originals.
With a good dose of bran and raisins, this is a healthy muffin choice as well as being an all-time kid favorite!
- 1 cup vegan butter or margarine
- 1/2 cup coconut sugar
- 1/2 cup molasses
- 3/4 cup non-dairy yogurt
- 1 tsp vanilla
- 2 cups soy milk
- 2 cups bran
- 2 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups raisins
In a blender, mix the margarine, brown sugar, molasses, yogurt, vanilla, and soy milk.
In a large bowl, mix the bran, flour, baking powder, baking soda, and raisins.
Pour the wet ingredients into the dry ones and mix just until combined.
Spoon into muffin tins lined with paper or silicone muffin cups – you will need two tins or the same tin for two batches, since this recipe makes 18 muffins.
Bake at 375F for 20 minutes, then remove from the tin and cool on a wire rack.
Enjoy warm or at room temperature, plain or topped with butter, honey, or jam.
They freeze well too and are ready to eat from frozen after 30 seconds in the microwave.
“A library is a good place to go when you feel unhappy, for there, in a book, you may find encouragement and comfort.
A library is a good place to go when you feel bewildered or undecided, for there, in a book, you may have your question answered.
Books are good company, in sad times and happy times, for books are people – people who have managed to stay alive by hiding between the covers of a book.”
– E.B. White
Maybe this is why I love spending time at the library!