okara-bran muffins

Bran muffins are not usually the kind of thing that excites me in the least, but these muffins, with seasonal spices and a hint of pumpkin, are quite nice. I wonder if you could replace the pumpkin with additional okara for a straight-up bran muffin -- it seems like you could, but I haven't tried it to see how it would affect taste and texture. Maybe worth a little experimentation if you're ever in dire need of extra fiber.



In a bowl, combine
1 cup wheat bran (flakes)
1 1/2 cup whole-wheat pastry flour
2/3 cup sugar
1 Tablespoon baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. allspice
1/4 tsp. ground cloves
and stir until ingredients are well incorporated.



In a separate bowl, combine
1/2 cup canola oil
1/2 cup okara
1/2 cup pureed pumpkin
1/2 cup unsweetened soy milk
1 tsp. rice vinegar
2 Tablespoons maple syrup
1 tsp. vanilla
and whisk until ingredients are combined and oil is emulsified.



Pour the wet ingredients into the dry ingredients and stir until just mixed.



Fill the wells of a lightly oiled 12-muffin pan and bake at 400 degrees Fahrenheit for 27 minutes.