Myth Muffins

by cillefish

I got a muffin pan today for 50 cents at the big Goodwill, and I’d been just waiting for a chance like this to try out this muffin recipe. They’re “real” muffins – no butter & not oversweet; they’re filling and have “oomph.”

Click the “read more” link for a vegan version: a pumpkin pie spice muffin recipe my housemate & I thought up.

Basic Muffins

The creator’s suggestion is to freeze them and grab one in the morning as breakfast.
Makes: 12 large muffins.


  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup apple sauce (use the kind that doesn’t show sugar / corn syrup in the ingredients list)
  • 1 cup milk
  • 1 cup water*
  • 3 cups wheat bran (available at most natural foods stores – I get mine at the co-op on Broad)
  • 2 cups whole wheat flour
  • 1/2 cup loose packed brown sugar
  • 1 tsp baking soda
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh fruit or 1/2 cup dried fruit, pre-soaked
    (I used 1 c fresh apple, chopped up super-small, plus some dried fruit and nuts — see note below)


  1. Preheat oven to 400° F and grease a 12-cup muffin tin.
  2. In a large bowl combine 1st 5 (wet) ingredients. In a separate, medium bowl combine dry ingredients (bran will be very fluffy when dry). Incorporate dry ingredients into wet, stirring ONLY enough to combine them (stop immediately or they won’t rise right). Add fruit, and spoon it all into 12 muffin cups.
  3. Bake 20 min**, until tops are firm. Let sit 15 minutes in the tin before removing; then, cool on racks (or just on their sides in their spots in the tin).

*The creator’s note says: use 2 c milk for softer muffins, or 1 cup each water & milk for crispier ones.
I had no milk at all, so I used 2 c water, and to make sure things stayed moist enough I bulked up the recipe a bit by adding 1 additional small egg, 1/3 c rolled oats and 1/4 c each chopped-up raisins, minced walnut, grated zucchini (for a moister muffin) and flaked coconut. They didn’t overspill their spots in the tin, and in terms of texture they turned out just fine.

**Add 6-10 minutes if you include more fruit.


Vegan Pumpkin Pie Spice Muffins

Vegan Pumpkin Spice Muffin

For Vegan Pumpkin Pie Spice / Pineapple-Molasses Muffins, you can omit the eggs as well as the butter. This version is a little more like cake-muffins, and instead of the egg binding the muffin together, the pumpkin, carrot, and extra oats serve the same function.

I made too much batter yesterday, but cut it down a bit here, so this should work fine —

  • 1 tsp pure vanilla extract
  • 1 Tbsp molasses
  • 1/4 c fresh pineapple, chopped fine
  • 1 cup “no sugar added” apple sauce
  • 1/3 c canned pumpkin
  • 1/2 of a medium-sized carrot, grated superfine
  • 2 c water, measured and set aside
  • 2 1/2 cups wheat bran
  • 2 cups whole wheat flour
  • 1 c rolled oats
  • 3/4 cup loose packed brown sugar
  • 1 tsp baking soda
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 1/2 tsp – 1 Tbsp Spice of Life’s pumpkin pie spice

Make as for basic recipe, BUT omit the water until after you’ve mixed the wet and dry ingredients together. At that point, incorporate water by 1/4 cup until it’s wet but can still retain its shape if you clump into a ball (then stop!). Bake 30 min instead of 20, turning halfway through.

NOTE: The extra body from the pumpkin and oats means you risk losing some depth, which is why the pumpkin pie spice and the molasses are important. For the molasses, go with black; and for the spice, I’m a fan of the blend I linked to because it’s punchy without being overwhelming.

How to do that thing with the paper:
I do this because I have only 1 muffin tin and I need to take the muffins out before the 15 min is up so I can put another batch in. But it looks nice.

To make evenly sized parchment paper squares:

Unroll a roll of parchment paper about 1ft. Take each edge corner and make them touch, then pinch the halfway point. Using that point as a guide, fold each corner into the middle this way, so that the corners touch and form two triangles:

Take the leftmost tip of the paper and fold it in toward the roll of paper (the crease will be along the edge of the triangles). Fold over again (not too loosely) a 2nd time, a 3rd time, a 4th time, and a 5th time. Cut. Fold the rectangle in half to make a square.

Cut or tear along the folds. You should have 12 squares. Stuff the squares into the ungreased muffin tin cups and crease the sides of the to flatten them to the walls of the muffin tin cups before you add the batter.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: