Part 114 (1/2)

PREHEAT THE oven to 350F and lightly grease a 12-cup nonstick m.u.f.fin tin.

In a large bowl, whisk together the soy milk and apple cider vinegar; allow it to rest for 1 minute to curdle. Add the applesauce, canola oil, and brown sugar, and whisk to completely incorporate them.

In a separate, smaller bowl, sift together the flour, oat bran, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don't overmix. Fold in the raisins. Use an ice-cream scoop or measuring cup to scoop the batter into the m.u.f.fin cups.

Bake for 28 to 30 minutes, until a toothpick inserted into the middle of a m.u.f.fin comes out clean. Allow the m.u.f.fins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.

MAPLE AND BROWN SUGAR PINWHEELS.

MAKES 12 TO 14 ROLLS.

TIME: ABOUT 2 HOURS.

Brown sugar swirls with a touch of spice and orange zest are sure to please for brunch or an afternoon snack. We think these are sweet enough on their own, but we've included an orange icing for fancy occasions. Make these rolls with white whole wheat flour and feel virtuous when you're going for seconds.

If you like, flip over the buns when hot, right out of the oven, so that the gooey stuff on the bottom is transferred to the top.

Dough: 1 cups soy milk

cup nonhydrogenated vegan margarine

cup warm water

1(-ounce) package active dry yeast

4-4 cups all-purpose flour, whole wheat white flour or a combo of the two

cup granulated sugar

teaspoon salt

1 teaspoon grated orange zest (about 1 large orange)

1 teaspoon ground cardamom

teaspoon ground allspice

Filling: 2 tablespoons nonhydrogenated vegan margarine, melted

2 tablespoons pure maple syrup

1 cup brown sugar, packed

2 tablespoons grated orange rind (about 2 large oranges)

cup raisins, coa.r.s.ely chopped (optional)

Orange icing: 1 cup confectioners' sugar, sifted

2 tablespoons nonhydrogenated vegan margarine