RECIPE: Walnut and Raisin Bran Muffins (Vegan)

[Guest guest]

Morning Pat! I'm sittin here with my raisin bran muffin and a cup of grain

coffee...I have to tell you, THESE MUFFINS ROCK! Good job passing along a

winner of a recipe! I mixed up the dry ingredients last night so all I had

to do was the wet stuff. I did do a couple things different. Instead of

unsweetened applesauce, the only thing I had was unsweetened

raspberry/applesauce, so I used that and it was great. I also soaked my

raisins overnight in water and that made them nice and plump! I have to ask

though...with the walnuts in them, does that not add a bit of fat? No

matter what, they were excellent muffins, and thanks soooooo much for

sharing the recipe!

 

...· ´¨¨)) -:¦:-

¸.·´ .·´¨¨))

((¸¸.·´ ..·´

-:¦:- ((¸¸.·´ Nancy...who's kind of a muffin fanatic!

 

-

" Pat " <veggiehound

 

Wednesday, September 01, 2004 4:58 PM

RECIPE: Walnut and Raisin Bran Muffins (Vegan)

 

 

>

> All right, everyone, don't laugh. I know I never bake (except bread) and I

> always say we never eat anything 'cakey' in this house. But I was in a

> hurry for

> bread for breakfast for the dh a couple of weeks ago and quickly found

> that I

> could throw together muffins and have them hot and on the table in less

> than

> half an hour (by which time he was back from walking the dogs). It was

> quicker than quickbread, y'see ;=)

>

> Since then I've played with the recipe a bit - well, a lot - This is our

> preferred

> fat-free version:

>

> WALNUT AND RAISIN BRAN MUFFINS (VEGAN)

>

> (Makes 6)

>

> 2/3 cup whole wheat flour

> 2/3 cup wheat bran

> 2 tsp baking powder

> 1/2 tsp salt

> 1/2 tsp cinnamon

> 1/2 tsp allspice

> 1/4 cup raisins

> 1/4 cup walnut pieces

> 2/3 cup soymilk (plain or vanilla-flavoured)

> 1/3 cup maple syrup (the real stuff, not the flavoured excuse for it)

> 1/2 cup unsweetened apple sauce

>

> Mix together dry ingredients. Mix syrup into soymilk and add apple sauce.

> Add wet ingredients to dry. Stir until just mixed. Put into greased muffin

> tins

> and bake at 400 F for 25 minutes.

>

> Best,

>

> Pat ;=) - who can now say no more that she never but never bakes anything

> sweet.

 

[Guest guest]

>..with the walnuts in them, does that not add a bit of fat?

 

Ohhhhh so right! :=( I had originally made them without the walnuts but then

tried them with bc of the maple syrup (ya know, like in maplewalnut

icecream?) - but I left some raisins anyway cuz I like raisins. And of course

walnuts add fat, even though there's no oil or fat in the recipe (just on the

cooking pan).

 

One-quarter cup of walnuts adds around 16 grams of fat to the recipe, or 2.6 g

per muffin. More than in your average slice of bakery bread. Leave the

wretched walnuts out, I say! (Unless of course you like them for health and

don't put them in salads or pastas for that reason.) Raisins taste great ;=) I

should have soaked mine too.

 

I like the idea of the raspberry-apple sauce - would give a lovely flavour and

deepen the colour a bit too. Glad you enjoyed it ;=)

 

Thanks Nancy ;=)

 

Best,

 

Pat ;=)

[Guest guest]

>..with the walnuts in them, does that not add a bit of fat?

 

But walnuts are 'good fat'. Plus it's a load of fiber.

 

 

 

 

 

 

[Guest guest]

If you leave the walnuts in, you get GOOD omega-3 fatty acids.