vegan muffins

2 cups all-purpose flour
1 1/3 cups oat bran
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbs ground flax seeds
6 tbs water
½ cup brown sugar, packed
1 1/3 cups plain soy milk
½ cup vegetable or canola oil
1 tbs molasses
2 tsp grated orange zest
½ cups raisins
½ cup coarsely chopped walnuts

In a mixing bowl, whisk together flour, oat bran, baking power, baking soda and salt. Place ground flax seeds in separate mixing bowl. Combine with 6 tbs water and let sit for minutes. Add brown sugar, soy milk, oil, molasses and orange zest and whisk to combine.

Scrape liquid mixture into flour mixture and bring together with a fork, until the dry ingredients are just moistened. Stir in raisins and walnuts. Line or grease (using vegetable or canola oil) a standard 12 muffin pan and divide batter among the cups. Bake at 350 degrees for 20-22 minutes, until a tester inserted into the centre of several muffins comes out clean. Let cool for a few minutes before removing from pan. Serve hot with fruit compote or turn muffins out onto a rack to completely before storing.