Ingredients:
3 tablespoons vegetable oil
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulphured molasses
1 large eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
Turn muffins out of pan, and let them cool on a rack.
Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.
Servings: 9
Time preparation: 30 min.
Time total: 50 min.