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Parve
Easy
35 Minutes
Diets 
These muffins take advantage of summer’s bounty. They are packed full of nutritious natural ingredients, and although they take a bit longer to put together, the results are worth it. Taste best served warm.
2 cups Shibolim Whole Wheat Flour
1 cup rolled oats
1/2 cup bran
3/4 cup brown sugar (adjust sweetness to your taste)
1 and 1/2 teaspoon baking soda
1 teaspoon salt
1 and 1/2 tablespoons vinegar
1 and 1/2 cups soy milk or Gefen Almond Milk
2 eggs
1/4 cup oil (or 1/8 cup oil and 1/8 cup Haddar Applesauce)
3 teaspoons orange zest
1 and 1/2 teaspoons cinnamon
3 cups fresh peaches, plums, pears, or nectarines finely chopped (I used peaches and nectarines. Use whatever combo you like)
Preheat oven to 400°F (200°C).
In a large bowl, combine the flour, oats, bran, sugar, baking soda and salt. Make a well in the center.
In a two-quart measuring cup, put the vinegar. Add the soy milk to equal one and a half cups. Let this sit a few minutes until it curdles. Pour this into a bowl.
Whisk in the eggs and oil. Stir in the zest and cinnamon. Add this to the dry ingredients, stirring just until moistened. Fold in the fruit.
Spoon the batter into a prepared muffin tin (lined with cupcake holders), filling the cups three-quarters full. Bake in a preheated oven for about 20 minutes.
Yield: 16–18 muffins.
Photography: Daniel Lailah Styling: Michal Leibowitz
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These turned out great. I used oats in place of bran. Second batch was baked at 190 C, instead of 200 C. I used apricots, nectarines, and a pear.
Sounds delicious! We are so happy you enjoyed it!