Molasses Bran Muffins

1. Preheat the oven to 350 degrees F with the rack in the lowest level. Oil a 12 cup muffin tin with the 1 tablespoon vegetable oil. Set aside. In a medium bowl, mix together the all-purpose flour, wheat bran, whole wheat flour, sucanat, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In a measuring cup, add nondairy milk and lemon juice. Let sit to to curdle. In a bowl, mix together flax seeds and water. Add nondairy milk mixture, molasses, walnut oil, and vanilla.
3, Add the liquid ingredients to the dry and top off with the raisins and grated apple, if using. Blend with a wooden spoon until all the lumps are gone and the batter is thickened.
4. Spoon the batter into the prepared muffin cups. They will be full to the top. Bake the muffins 30 to 40 minutes, or until the tops are dry and the centers test done. The longer baking period is for the version with apples.
5. Remove from the oven and gently shake the pan to loosen the muffins. Cool them on a wire rack 1 hour before storing, or eat warm from the oven.
A medium-sized mashed banana would also work to add moisture and sweetness. I eat these muffins for breakfast with hot tea and fruit salad or yogurt. Apple butter would be nice on them. Slices of vegan cheese would also be good with them. I have also eaten them as an accompaniment to tofu breakfast scramble with sauteed new potatoes. They are easy enough to prepare in the morning for breakfast, if you don't mind the extra work!
Source of recipe: I created this recipe to include more wheat bran in my diet. It is completely original.