The Parve Baker

Strawberry Bran Muffins

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!