---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bran muffins
 Categories: Breads, Low-Fat, Muffins, Mcdougall
      Yield: 4 servings
 
  1 1/4 c  Whole-wheat pastry flour
      3 ts Active baker's yeast
    1/2 ts Honey
    1/2 c  Raisins; optional
  1 1/2 c  Bran
  1 1/4 c  Apple juice; warmed
           - or nut milk or rice milk
    1/3 c  Water; warm
      1 tb Soy flour, defatted
      3 tb Applesauce
 
  Recipe by: The McDougall Plan Dissolve 3 teaspoons yeast in 1/3 cup warm
  water sweetened with 1/2 teaspoon honey. Let sit until fluffy (5 minutes).
  In a large bowl, combine warm milk or juice and applesauce. Add yeast
  mixture to large bowl. Mix. Add the whole wheat and soy flour 1/2 cup at a
  time, stirring after each addition. Add bran and stir in gently. Add
  raisins or currants. Fold in gently. Place batter in lightly oiled or
  papered muffin tins. Fill about 2/3 full. Let rise in warm place about 30
  minutes, until rounding over tops of tins. Bake in 350 degree oven for 25
  minutes. Remove from pans.
  
  HELPFUL HINTS: May be made a day ahead and reheated. Also they freeze well.
  If you have a non-stick muffin tin, it will not need to be oiled.
 

  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM