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Es’s Breakfast Muffins

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1½ cups wheat bran cereal
2 cups Unsweetended Almond Milk + 2 teaspoon vinegar; mix and let sit for 5 minutes or you can also use buttermilk.
1/3 cup vegatable oil
1 egg
2/3 cup demara brown sugar
½ teaspoon vanilla
1½ cups all-purpose flour
12.5 ml baking soda
12.5 ml baking powder
2.5 ml salt
½ cup raisins, or craisins, or any other fruit (chopped small)
½ cup oats
½ cup shredded coconut
½ cup pecan nuts, you can use any nuts you prefer

Preheat oven to 375F.
Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and milk and let stand for 10 minutes.
Whisk the oil, egg, sugar and vanilla with an electric mixer till light and frothy.
Add to milk/bran mixture and lightly mix.
Add all the remaining ingredients and fold into above mixture till just blended.
Spoon batter into prepared muffin tins.
I use a measuring cup, (½ cup) and it’s perfect.
Bake for ±20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Prepared, tried and tested by: ‎Esme Slabbert

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