Tuesday, September 9, 2014

Vegan Raisin Bran Muffins (with zucchini/kishuim)

These are my absolute favorite muffins to make when there is an abundance of kishuim around! I'm sure you all saw my post about how I got tons of kishuim (zucchini-like summer squash) really cheap from the sug bet rack. Well, there have been more there, day after day, and, well... it turns out I bought A LOT.

So, to rescue my overflowing vegetable drawer, I made these delicious, moist, whole grain, fiber-rich, relatively low sugar vegan muffins.


2 heaping tablespoons of ground flaxseed (I grind them in my Coffee Grinder but you can buy them already ground)
1 cup of hot water
1 cup orange juice or 1 cup of cold water + a splash of vinegar
1/4 cup oil (I used olive oil, you can choose your favorite oil)
1/2 cup sugar
1 generously packed cup of shredded zucchini/summer squash/kishuim - I peeled it so there wouldn't be green flecks in the end result. Peeling is optional, however.
2 cups sifted whole wheat flour
1 cup wheat bran
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 cup raisins


Combine flaxseed and hot water in a large mixing bowl.  Mix and allow to cool for 10 minutes. Add orange juice or water/vinegar mixture, oil, and sugar. Mix well. Add shredded squash. Stir to combine. Add flour, wheat bran, salt, baking powder to the bowl. Stir with a wooden spoon to combine but don't overmix. Finally, fold in the cinnamon and raisins.

Fill the muffin cups all the way up, and bake at 180 C for about 25-30 minutes.
This recipe makes 12 generously sized muffins, if you want smaller muffins, fill the muffin cups halfway and make 24 small muffins.


1 comment:

  1. This post has been included in  The First Kosher Cooking Carnival of 5775! Please read it and the other posts, comment and share it, thanks.


Hi! Thanks for commenting on Frugal and Kosher! From now on, all comments are moderated, because of the unfortunate prevalence of spammy comments. Thanks for understanding!