Ginger-Raisin Bran Muffins

Ginger-Raisin Bran Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

1/2 C. raisins

1 1/2 C. all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 C. sugar

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp salt

3/4 C. bran

1 1/4 C. rice or soy milk

1/3 C. canola oil

1 tsp vanilla extract

1/4 C. crystallized ginger

Preheat oven to 400F. Lightly grease a 12-muffin tin. Soak the raisins in hot water to cover, set aside.

In a large mixing bowl sit together the flour, baking powder, baking soda, sugar, ginger, cinnamon, and salt. Mix in the bran. Create a well in the venter and add the rice milk, oil, and vanilla. Mix with a wooden spoon just until combined. Drain the raisins and fold them in along with the crystallized ginger.

Fill each muffin cup most of the way full and bake for 20-22 minutes, until a toothpick or knife inserted in the center comes out clean.