Sherm's Muffins 

Mix together these dry ingredients:

1 cu whole wheat flour (Ken’s addition for better palatability)

1 cu Oat (previously rice--but can no longer find it) bran

1 cu soy protein isolate powder

¾ cu flax meal

¾ cu wheat bran

¾ cu psyllium husk

1/3 cu nonfat dry milk (eliminate to make it vegan)

5 tbsp. Brewer’s yeast

¼ cu raw wheat germ

¼ cu raw sunflower seeds

1 tbsp cinnamon

1tbsp potassium (difficult to find) based baking powder (no sodium)

1 tsp powdered ginger

¼ tsp powdered pure stevia extract

In a blender mix wet ingredients:

4 cu frozen strawberries (thawed in microwave for 4 minutes)

¾ cu soy yogurt * (see recipe below)

½ cu water

3 oz. frozen orange juice concentrate

1 medium carrot (chop up first)

¼ medium avocado

Aquafava (liquid) from 2 cans of garbanzo beans

Chunky ingredients added only after all above nicely blended

2 cu dry unsweetened blueberries

3 tbsp raisins (or cherries)

Preheat oven to 325 degrees F.

Defrost strawberries in microwave for 4 minutes on full power (to avoid destroying your blender)

In a blender, blend all wet ingredients till smooth texture.

Pour the blended mix into the dry ingredients. Mix thoroughly till fully incorporated dry ingredients. Making sure there are no dry spots left.

Add the dry blueberries and raisins (or cherries) and mix until well distributed. This must be done last because otherwise bits of dry powder will hide inside the crevasses of the dried fruit (very important!).

Use a mixer to fluff Aquafava + ¼ tsp cream of tarter (to stabilize fluff). Fold this into the final mixture to lighten the batter.

Use a 2.5 inch diameter (63.5 mm) cookie scoop to place 24 half round muffins on parchment paper lined cookie sheets.

Bake for 55 minutes. Test using a toothpick to check. The tooth pick should come out cleanly. Or better yet use a thermometer looking for above 205 degrees F in the center of the muffins. After removal from oven and let stand for 5 minutes before transferring to a cooling rack.

After muffins have cooled, pack in freezer bags to retain moisture then freeze.

To eat, microwave frozen muffin for 30 seconds per muffin. We found they taste even better after freezing and microwaving then they do when eaten hot out of the oven.