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Bran muffins

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

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.

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