Yield: 15 or so muffins

I can’t believe it, but when I went to add the label for this post, I realized that I have no other muffin recipes posted. How can that be? I better get busy and rectify that situation and these moist extra-special “bakeshop” muffins are a fine place to start. Enjoy them with your morning coffee or tea or, heck, as I just did for an afternoon snack.

Muffin batter:
1 cup whole wheat flour
1 cup self-rising flour
1 cup Bran Buds cereal
1/4 cup brown sugar or maple syrup
1 tablespoon cinnamon
1 cup apple butter (or any fruit butter you like; fruit butters contain no butter)
1 tablespoon baking soda
1/2 cup canola oil
1 cup soy milk (unsweetened, plain, vanilla, lite or regular)
Vegan Bran Buds Streusel (recipe follows)

Preheat oven to 400 degrees. Line 15 muffin tins with muffin papers and set aside. In a large mixing bowl combine first 5 ingredients. In a small cup or bowl, combine apple butter and baking soda and stir until foamy. Make a well in the center of the dry ingredients and add the apple butter mixture, oil and soy milk. Stir with a wooden spoon just until completely combined. Using an ice cream scoop, place equal amounts of dough into each tin. Divide streusel evenly among muffins and make for 15-17 minutes or until a wooden pick inserted in the center comes out clean.

Vegan Bran Buds Streusel:
1/4 cup whole wheat flour
1/4 cup self-rising flour
1/2 cup Bran Buds cereal
2 generous tablespoons vegan butter, softened (I like Earth Balance)
pinch cinnamon
1/2 cup soy milk

Mix with fingers until all ingredients are uniformly combined.