1 c. wheat bran

1 c. sugar

3/4 cup white flour

1/2 c. whole wheat flour

1 1/2 t. baking soda

1 t. baking powder

1/2 t. nutmeg

1/4 t. salt

3/4 c. blueberries

1 can peaches (15 oz.), drained

3/4 c. soy milk

1 t. egg replacer (equivalent to 1 egg)

2 T. water

1 t. lemon juice

Preheat oven to 375º F

Mix together dry ingredients (wheat bran, white flour, whole wheat flour, baking soda, baking powder, nutmeg, salt) in a large bowl. Add blueberries and stir to coat blueberries with flour mixture.

Puree peaches in food processor. Add rest of wet ingredients (soy milk, egg replacer, water, lemon juice) and pulse to combine. Add wet ingredients to dry ingredients and stir until just combined.

Pour into muffin tins lined with muffin papers and bake for 20 min.

The Complete Muffin Book by Gloria Ambrosia, p.154

Yield: 15 muffins (110 calories per muffin)