Ingredients and Method to make Oat Bran Muffins
Dry Ingredients
1 cup oat bran
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp salt
1/2 cup sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 cup plump dark raisins
Wet Ingredients
3 tbsp flax seed meal (alsi powder/ali virai) + 9 tbsp water
1/4 cup oil
1/2 cup milk
1 1/2 tsp orange extract
Pre heat oven to 375 deg F. Line a muffin tray with muffin liners and keep aside.
In a large bowl add all the dry ingredients, mix well and keep aside.
In a small bowl whisk flax seed meal and water until it becomes gelatinous. Let sit for a couple of minutes, then add oil to it and mix well.
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Add this mixture to the dry ingredients and mix well. Add milk to this mixture and mix gently. Finally add orange extract, mix well.
Spoon mixture into the lined muffin tray until it is 3/4th full. Place in the oven and bake for 15 to 20 minutes or until it turns golden and a toothpick inserted in the center of the muffin comes out clean.
Remove, cool and enjoy. Store in an airtight container and use up within a couple of days for freshest taste.
Yielded approximately 10 regular sized muffins.
Dry Ingredients
1 cup oat bran
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp salt
1/2 cup sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 cup plump dark raisins
Wet Ingredients
3 tbsp flax seed meal (alsi powder/ali virai) + 9 tbsp water
1/4 cup oil
1/2 cup milk
1 1/2 tsp orange extract
Pre heat oven to 375 deg F. Line a muffin tray with muffin liners and keep aside.
In a large bowl add all the dry ingredients, mix well and keep aside.
In a small bowl whisk flax seed meal and water until it becomes gelatinous. Let sit for a couple of minutes, then add oil to it and mix well.
The copyright of this content belongs to Veginspirations.com
Add this mixture to the dry ingredients and mix well. Add milk to this mixture and mix gently. Finally add orange extract, mix well.
Spoon mixture into the lined muffin tray until it is 3/4th full. Place in the oven and bake for 15 to 20 minutes or until it turns golden and a toothpick inserted in the center of the muffin comes out clean.
Remove, cool and enjoy. Store in an airtight container and use up within a couple of days for freshest taste.
Yielded approximately 10 regular sized muffins.
