These high-fiber muffins are deceptively light and flavorsome. The batter keeps for at least two weeks in an airtight container in the refrigerator, so make a double recipe and bake a fresh batch each morning.

Makes about 10 large or 16 small muffins

INGREDIENTS

• 1 1/2 cups wheat bran
• 1/2 cup boiling water
• 1/4 cup canola oil
• 3/4 cup brown sugar
• egg replacer or egg substitute for 1 egg (see substitutes)
• 1 cup soy milk
• 1 1/4 cups whole wheat flour
• 1 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup orange marmalade

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a muffin pan with paper muffin cups.
2. In a bowl, mix together wheat bran and boiling water. Let it sit for 5 minutes.
3. Add canola oil, brown sugar, egg replacer or egg substitute, and soy milk to the bowl. Stir well.
4. Add whole wheat flour, baking soda, and salt to the bowl. Mix until just combined.
5. Add orange marmalade to the bowl. Mix until just combined.
6. Spoon the batter into the muffin cups, filling each about three-quarters full.
7. Bake the muffins for 20–25 minutes until well risen and springy to the touch.
8. Cool for 5 minutes, then transfer the muffins to a wire rack to finish cooling.

VARIATIONS:

RAISIN MAPLE MUFFINS:

• Prepare the basic recipe, using 1 cup raisins in place of the marmalade. Reduce the brown sugar to 1/2 cup and add 1/2 cup maple syrup.

FIGGY GINGER MUFFINS:

• Prepare the basic recipe, using 3/4 cup chopped plump dried figs (presoaked if directed to do so on the package) and 1/4 cup chopped crystallized ginger in place of the marmalade.

CARROT MUFFINS:

• Prepare the basic recipe, using 1 cup grated carrot and 1 teaspoon apple pie spice in place of the marmalade.

PEANUT BUTTER MUFFINS:

• Prepare the basic recipe, using 1 cup peanut butter in place of the marmalade.