Serves: 5
Total Calories: 206
Yield: 12 muffins

1/2 cup plus 2 tablespoons flaxseeds
1 1/3 cups rice bran
1 cup barley flour
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 cup raisins
3 cups water
2 tablespoons apple cider vinegar

1. Preheat the oven to 350°F. Generously oil and flour a standard 12-cup muffin tin and lightly sprinkle with 1 tablespoon of the flaxseeds.
2. Place the rice bran, barley flour, cinnamon, baking powder, baking soda, and raisins in a large bowl, and mix well.
3. Add 1/2 cup of the flaxseeds to a blender along with the water and vinegar. Blend until smooth. Add to the flour mixture and stir quickly until just mixed.
4. Spoon equal amounts of batter into the prepared muffin cups. (I use a 1/4-cup measuring cup with a handle to ladle the batter.)
5. Bake for 35 to 40 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffins from the tin and serve.

Nutritional Facts:

Serves: 5
Total Calories: 206
Calories from Fat: 6

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust