Cranberry coconut bran muffins with fresh ginger.

Bran muffins are super hit or miss. These are the hit-type. I've pulsed fresh cranberries, grated some ginger and threw in some unsweetened coconut so as to make these muffins good things. Throw in some more ginger, nuts or carob chips, whatever's your bag.

Yields 16

Ingredients I
1 1/2 cups bran
1 3/4 cups almond milk

Ingredients II
1/2 cup oil
2 tbsp molasses

Ingredients III
1 cup white flour
1 cup whole wheat pastry flour
1/2 brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp baking soda

Ingredients IV
1/2 cup unsweetened coconut
3-inch chunk of ginger, peeled and grated
1/2 cup fresh, raw cranberries, pulsed

Preheat oven to 375F.

Combine Ingredients I in a bowl and let sit for 10+ minutes. This is to soften the bran. Add Ingredients II into this bowl. In a seperate bowl, combine Ingredients III. Lastly, stir in Ingredients IV. Your batter ought to look like this:

Using a 1/4-cup ice cream scoop, fill your liners. They'll be about 3/4 full, but will rise above quite a bit when baking.

Bake for 20-22 minutes, or until a fork comes out clean from the centre.

Split open and spread on some nut butter, fruit preserve, vegan butter, or enjoy on their own.

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