2 tablespoons ground flaxseed
6 tablespoons water
2 cups oat bran
1 cup unbleached all-purpose white or whole wheat flour
1/2 cup firmly packed light or dark brown sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups soy milk
1/3 cup canola oil
1 cup chopped walnuts
1/2 cup strawberry (or any fruit) jam

Preheat oven to 425 degrees. Grease muffins tins or line with paper liners.

In a food processor or blender, whip flaxseed and water together until thick and creamy. In a large bowl, combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside. In a small bowl, whisk together the flaxseed mixture, milk and oil stir in the walnuts, if using. Add to dry ingredients and mix just until blended.

Fill muffin cups less than half full with batter. Place a dab of jam in the center of each cup. Add more batter to fill the cups two-thirds full, concealing the jam. Bake 15-20 minutes. Cool in the tins 3 minutes then remove to cool on a wire rack. Makes 16 muffins.

*From The Joy of Vegan Baking