The husband avoids eye contact with his wife who stands before him in a midriff shirt, her stomach and hips pooching out over her tight pants.
"Uh...well," he stutters, " it's because the muffin top is the sweetest part of the muffin--everyone's favorite part. So really all those people are just saying you are so sweet."
The wife smiles proudly. "Oh! Well that's nice."
The husband sighs with relief.
That was actually from a KitKat commercial that aired years ago, but to this day it still makes me laugh. Oddly enough, despite my love for anything that is sweet to eat, I am actually rather picky when it comes to muffins (actual muffins, not blurby people that are wearing clothes that don't fit!). Blueberry muffins are okay but a bit over-rated in my opinion. Chocolate muffins are, let's face it, basically chocolate cake and way to sweet for the early morning hours. Lemon poppy seed muffins are a good mix of sweet and zesty so I'd have one if offered. But my favorite muffin hands-down is the bran muffin. I know, I know. Having a love for bran muffins and knitting marks me worthy of living in a retirement community. But there is a subtle sweetness and rich flavor that, in my opinion, only bran muffins can offer. As a powerhouse of fiber, it is a great way to start the day.
The other reason why I love bran muffins is because there is a large variety of twists you can do to enhance your muffin. For example: blueberry bran muffins, carrot bran muffins, or raspberry bran muffins. But today, I am posting a recipe for a delicious vegan option for all my vegan friends out there, or for anyone who wants a healthier option for their breakfast muffin--although, if you're already choosing to eat a bran muffin, kudos to you for already making a healthy choice!--Today's recipe is the twist I put on a basic vegan bran muffin recipe, giving birth to the amazingly delicious Vegan Ginger Carrot Bran Muffin.
Push aside the negative stigma that says bran muffins are only for the elderly and give this recipe a try. I think you'll be surprised just how delicious bran can be.
Vegan Ginger Carrot Bran Muffins
Ingredients:
6 teaspoons Egg replacer
1/2 cup water
2 1/2 cup wheat bran
1 1/2 cup whole wheat flour
3/4 cup firmly packed brown sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
1 cup nondairy milk
1/3 cup canola or vegetable oil
1 cup grated carrots
1/4 cup chopped candied ginger
Preheat the oven to 400 degrees.
Lightly grease your muffin tins.
In a food processor or using an electric hand mixer, whip the egg replacer and water together, until it's thick and creamy.
In a large bowl, combine the bran, flour, brown sugar, baking soda, and salt. Set aside. In another bowl, whisk together the egg replacer mixture, milk, and oil until smooth. Stir in the grated carrots and chopped candied ginger. Add to the combined dry ingredients and stir just until blended. Do not overmix.
Spoon into the prepared muffin tins, filling each cup about two-thirds full. Make until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.
Cool in the tins for 5 minutes, then remove and cool on a wire rack.
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