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   MSGID: 35463.fidonet_cooking@1:105/500 2dd2c424   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cinnamo Raisin Bran Muffins   
    Categories: Breakfast, Muffins   
         Yield: 12 Muffins   
       
         1 c  Unsweetened plant milk;   
              - (240 ml)   
         1 tb Lemon juice (15 ml)   
     1 1/4 c  Wheat bran (75 g)   
     1 1/2 c  Whole wheat flour (160 g)   
     1 1/2 ts Baking powder (6 g)   
       1/2 ts Baking soda (3 g)   
       1/2 ts Salt (3 g)   
       1/2 ts Ground cinnamon (3 g)   
         2 tb Flaxseed meal (14 g)   
       1/2 c  Applesauce (120 g)   
       1/3 c  Coconut oil (80 ml); melted   
       1/3 c  Pure maple syrup (80 ml)   
       1/3 c  Light brown sugar (70 g)   
         1 ts Vanilla extract (5 ml)   
       1/2 c  Raisins (75 g)   
       
     Preparation time: 15 minutes   
     Cooking time: 20 minutes   
        
     This moist vegan bran muffin recipe is made with whole wheat flour,   
     raisins, and spiced with cinnamon for an easy, wholesome breakfast!   
        
     Preheat your oven to 375?F (190?C). Line a 12-cup muffin tin with   
     paper liners or lightly grease it.   
        
     In a medium bowl or measuring cup, combine the plant milk and lemon   
     juice. Stir and let sit for 5 minutes to curdle slightly.   
        
     In a large mixing bowl, combine the wheat bran with the vegan   
     buttermilk. Stir well and let it soak for 10 minutes to soften.   
        
     In another bowl, whisk together the whole wheat flour, baking powder,   
     baking soda, salt, and cinnamon.   
        
     Add flaxseed meal, applesauce, melted coconut oil, maple syrup, brown   
     sugar, and vanilla extract to the bran mixture and mix until smooth.   
        
     Add the dry ingredients and gently fold until just incorporated. Do   
     not overmix; the batter should be thick but scoopable.   
        
     Fold in the raisins.   
        
     Divide the batter evenly among the muffin cups, filling each about   
     3/4ths full.   
        
     Bake for 20 to 22 minutes, or until a toothpick inserted in the center   
     comes out clean.   
        
     Let the muffins cool in the pan for 5 minutes, then transfer to a   
     wire rack to cool completely.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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