---------- 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