Oat Bran muffins with Cream Cheese Frosting (vegan)

Adapted from 101 Cookbooks, Baby Bran Muffin Recipe

Makes 12 small muffins

• 1 c. stone ground whole wheat flour
• ¾ c. of oat bran
• 1/3 t. salt
• ½ t. of baking soda
• 4 T. of golden brown sugar
• 1 6-oz container of plain soy yogurt, add a little more for a more moist muffin
• ½ of a flaxseed egg
• ¼ c. of maple syrup
• 2 T. of canola oil
• 1 T. of trans-fat free margarine, melted
• ¼ c. of dried sweetened cranberries,
• ¼ c. of raisins
• 3 T. of sliced almonds
• ¼ c. of chopped pecans
• ¼ c. chopped walnuts

Preheat oven to 425°F with rack in middle

Line muffin tins with muffin paper cups or grease it with margarine and dust it with flour.

In medium bowl combine dry ingredients:

Flour, oat bran, salt, baking soda, and sugar.

In small bowl combine wet ingredients:

Soy yogurt, flax-egg, maple syrup, canola oil, and melted margarine.

Fill each one as evenly as you can and bake for 13 minutes; stick a toothpick in it to see if it comes out clean. DO NOT OVERBAKE.

Let cool in pan for 1 minute. Remove onto a wire rack and let cool completely.

Cream Cheese Frosting:

There will be plenty of frosting left over. You might want to try reducing this recipe in half or making a second batch of the muffins to frost.

• 4 oz. of Tofutti soy cream cheese, softened
• ¼ c. of trans-fat free margarine, softened
• 1 c. of powdered sugar
• 1 t. of pure vanilla extract

Whisk everything in a medium bowl. Adjust sweetness and thickness to your liking.