Blackberry tastes even more heavenly when used in muffins. The best treat to yourself and your friends! They are moist, not too dense, just sweet enough, and the bites of juicy blackberries make them extra special.
1 cup/240 ml plain, unsweetened soymilk
1 tbsp fresh lemon juice
2 cups/100 g wheat bran
½ cup/60 g old-fashioned rolled oats
2 tbsp ground flaxseed
¼ cup/60 ml very hot water (about 180°F/82°C)
¾ cup/150 g packed light brown sugar
½ cup/120 ml unsweetened applesauce
¼ cup/60 ml canola oil
1 ¼ cups/175 g whole-wheat pastry flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
1 cup/130 g fresh blackberries
Position a rack in the lower third of the oven and preheat it to 350°F/ 180°C/gas 4.
Lightly oil 12 muffin cups or line them with paper liners.
In a large mixing bowl, whisk together the soymilk and lemon juice.
Let the mixture sit for 5 to 10 minutes to thicken into “buttermilk.” Whisk the mixture and stir in the bran and oats.
In a medium mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute).
Whisk the sugar, applesauce, and oil into the flaxseed mixture.
Add this mixture to the bowl with the bran, blending until the batter is combined.
In another medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Add this mixture to the batter, stirring just until combined. Do not over mix. Carefully fold in the blackberries.
Fill each muffin cup with a heaping ⅓ cup/75 ml of batter.
The muffin cups should be full and rounded at the top.
Make an effort to divide the blackberries evenly among the muffins.
Bake for 35 to 40 minutes, or until the muffins are firm to the touch and a toothpick inserted into a muffin comes out clean.
Cool the muffins in the tin for 10 minutes.
Turn out the muffins and continue to cool them on a wire rack for another 10 minutes before serving.