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3 tablespoons canola oil

½ cup brown sugar, packed

1½ cups all-purpose or whole wheat pastry flour

¾ cup oat bran

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup raisins or dried cranberries or dried apple pieces

PREHEAT THE oven to 350°F and lightly grease a 12-cup nonstick muffin 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 muffin cups.

Bake for 28 to 30 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins 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: 1¼ cups soy milk

¼ cup nonhydrogenated vegan margarine

⅓ cup warm water

1(¼-ounce) package active dry yeast

4—4 ¼ cups all-purpose flour, whole wheat white flour or a combo of the two

⅓ cup granulated sugar

¾ teaspoon salt

1 teaspoon grated orange zest (about 1 large orange)

1 teaspoon ground cardamom

¼ 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)

½ cup raisins, coarsely chopped (optional)

Orange icing: 1 cup confectioners’ sugar, sifted

2 tablespoons nonhydrogenated vegan margarine

1 teaspoon grated orange rind

1 tablespoon orange juice

1 tablespoon soy milk

Prepare the dough: Heat the soy milk and margarine in a small saucepan over medium heat, stirring until the margarine is just about melted. Remove from the heat and allow to cool until tepid (don’t add the hot soy milk to the dough or it could kill the yeast cells).

In a measuring cup, mix together the warm water and the yeast, setting aside for a few minutes until the yeast begins to foam. In a large mixing bowl, stir together the flour, granulated sugar, salt, cardamom, and allspice, and form a well in the center. Pour in the soy milk mixture and the yeast, then stir until a firm dough forms. If it’s sticky, add extra flour a few tablespoons at a time.

Turn out the dough onto a lightly floured surface and knead until smooth, 6 to 8 minutes, and form into a ball. Pour less than a teaspoon of any light-flavored oil into the mixing bowl; add the kneaded dough, and turn the dough in bowl to coat the surface with oil. Cover the bowl lightly with plastic wrap, cover with a clean dish towel, and set in a warm, draft-free place to rise for about an hour. The dough should double in size. When you press its surface and the indentation fills in slowly, it’s ready to shape.

While is the dough rises, line two large baking sheets with lightly greased baking parchment.

When the dough is ready, punch it down and knead it a few times on a lightly floured surface. Use a rolling pin to flatten the dough and roll it into a 11 × 18-inch rectangle ¼ inch thick. It helps to use your hands to very gently stretch and pull the dough to shape.

Fill the dough: Combine the melted margarine and maple syrup in a small bowl or measuring cup. Brush the mixture over the