Courtesy of Yummly

By subbing ground flaxseed for eggs, and soy milk for dairy, you can munch on one of these jam-filled muffins and still afford a soy latte to start your day!

Ingredients:
2 tablespoons flax seeds
6 tablespoons water
2 cups oat bran
1 cup whole wheat pastry flour
1/2 cup light brown sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups soymilk
1/3 cup light vegetable oil
1 cup walnuts, chopped (optional)
1/2 cup jam

Directions:

1. Preheat oven to 425 degrees F.
2. Lightly grease your muffin tins.
3. In a med. size bowl with a hand mixer, whip up the water and the flaxseed meal. In a few minutes, it should become a thick and creamy liquid.
4. In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside.
5. In a small bowl mix the flaxseed mixture, milk, and oil.
6. Stir in the walnuts if using and then add to the dry ingredients until just combined. Do not overmix!
7. Fill your prepared muffin cups less than half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is two-thirds full.
8. Bake for 15-20 minutes.
9. Cool the muffins in the tin for about 3 minutes, then remove to a wire rack to complete cooling.

Makes 16 servings

Posted on June 21, 2012