“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
¾ cup canola oil
3 eggs plus 2 yolks, beaten
½ cup water
½ cup sugar
¼ cup strawberry preserves
1½ teaspoons vanilla extract
1½ cups wheat bran
1 cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
½ cup walnuts, chopped and toasted (optional)
Preheat the oven to 375° F.
Combine the oil, eggs, water, sugar, strawberry preserves, and vanilla in a large bowl. Stir in the bran and set aside.
Grease a 12-cup muffin tin or insert paper liners.
In a different bowl, combine the flour, baking soda, and salt. Add to the bran mixture and stir until just combined. If using, combine the walnuts with 1 tablespoon of flour, then add them to the muffin batter.
Spoon about ¼ cup of batter into each muffin cup. Bake for 20 minutes or until the muffin centers are firm to the touch. Remove the tin from oven and cool for 5 minutes before removing the muffins to cool completely.
Makes one dozen.
These muffins freeze well and travel, too!
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