Yet another bran muffin recipe. This one comes from the Hare Krishna cookbook -Great Vegetarian Dishes-. I made it for the first time at the weekend and was quite pleased with the results.

1. Combine the sugar, flour, fruit and bran in a large bowl and set aside.

2. Reserve 1 tab of milk. Combine the rest with the golden syrup in a small bowl, and add to the bran mixture.

3. Heat the water and the reserved milk in a small saucepan. When hot, add the baking soda. When the mixture froths, pour it into the bran mixture. Mix in quickly and thoroughly. The mixture should be fairly moist. (Some additional milk may be required.)

4. Spoon into prepared muffin tins and bake at 355F for 20 minutes. Notes - I was in a hurry, so grabbed the first jar of dried fruit I could find - sultanas. Very nice, but would be better with mixed fruit and some candied peel. The original recipe called for 1 tab of melted b*tter to go in with the milk and syrup. Usually I would sub maple syrup, but figured that there would be enough extra golden syrup sticking to the spoon to cover it. I used quite a bit of extra milk to get the mix moist enough - probably about three-quarters of a cup. The recipe noted that it yielded enough for 6 muffins (cooked in the special deep, round muffin tins at Govinda's Bakery in Los Angeles). Those muffin tins sure must be deep! My muffin tin has twelve cups, and the mixture filled them all to the brim. I crossed my fingers and hoped they wouldn't rise too much because I didn't want to clean the overflow off the bottom of the oven. Fortunately they stayed basically the same size as they went in - a very dense, moist muffin, extremely filling!

Helen, in Wairarapa, New Zealand (Helen_McNaught@ceo. Dia. Govt. Nz)

Fatfree Digest V96 #47

From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.