Ingredients

• 2 tablespoons flax seeds (ground equals 2 eggs)
• 6 tablespoons water
• 2 cups oat bran
• 1 cup whole wheat pastry flour or 1 cup unbleached white flour
• 1/2 cup light brown sugar (firm pack ) or 1/2 cup dark brown sugar (firm pack )
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cups soymilk or 1 1/4 cups other non-dairy milk substitute
• 1/3 cup vegetable oil or 1/3 cup other light oil
• 1 cup walnuts (chopped ) (optional)
• 1/2 cup jam (strawberry is good, but any will do and fruit sweetened if you can find it)

Instructions

1. Preheat oven to 425'F.

2. Lightly grease your muffin tin(s).

3. In a med. size bowl with a hand mixer whip up the water and the flax seed meal. In about a couple of minutes this should become a thick and creamy liquid.

4. In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside.

5. In a small bowl mix the flax seed mixture, milk and oil.

6. Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!

7. Fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full.

8. Bake for 15-20 minutes, depending on how your oven is. I used a skewer to test the side to see if it was done. I didn't put it down the middle as the jam is there.

9. Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.

10. Bon Appetit!