Oat Bran & Blueberry Muffins With Spelt (Vegan)

"Veganized" (?) from the recipe on the package of oat bran. This also uses spelt flour instead of regular wheat, of course you could use regular flour instead. I was pleasantly surprised at how well these turned out - really light, maybe a little crumbly due to the spelt. In a nutshell, really good and all the benefits of the oat bran!

• Ready In: 50 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups soymilk
• 2  teaspoons lemon juice
• 1 1⁄2 cups  oat bran
• 1 1⁄4 cups  spelt flour (I used light spelt flour)
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄3 cup canola oil (or sub another light oil like grapeseed)
• 1  Ener-G Egg Substitute (or your fave egg replacer)
• 1⁄2 teaspoon vanilla
• 1⁄2 cup dry sweetener (I use organic sugar)
• 1  cup blueberries (fresh or frozen, mixed berries work too)

Directions

1. Preheat oven to 375 degrees.
2. In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
3. In a large mixing bowl add the flour, baking powder, baking soda and salt.
4. Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
5. Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
6. Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.