Spiced Oat Bran Breakfast Muffins.

1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg

2 Flax Eggs (2 15ml Tbsp ground Flax Seeds mixed with 4 15ml Tbsp Water)
1 cup chilled unsweetened Applesauce
4 Tbsp Mild Oil (I used Grapeseed)
3/8 (90ml) Rice Milk
2 tsp Vanilla Extract

Optional: Extra Brown Sugar for sprinkling
1/2-1 cup Sultanas or Raisins

Pre-heat oven to 180C.

Sift together the dry ingredients in a medium sized bowl.

Whisk together the wet ingredients and add to the dry and set aside for 10 minutes to allow oat bran to soften (add the raisins at this step if using)

Line a muffin tray with muffin cups, spoon mixture in, top with a sprinkling of brown sugar if desired and bake at 180C for 15-20 minutes or until done.

Makes 12 muffins.

Because my muffin tray only holds 6 I did 2 batches. 1 with Raisins and one without. Both are nice.

I also made PBU. Which I discovered after Emily introduced herself on my blog a little while ago. At first mine didn't thicken at all, so I threw in an extra dollop of peanut butter and it's perfection! I also used oat milk instead of almond because that's what was open in my fridge. Don't expect sticky-ness like you get with regular peanut butter, it has a texture all of it's own, kind of like mousse, but oh my it's delicious!