Bran And Currant Muffins Recipe

Ingredients

3 tablespoons canola or vegetable oil, plus more for oiling pans 

1 cup unprocessed wheat bran 

1/2 cup prune juice 

1/2 cup plain nonfat yogurt 

1/2 cup currants 

3 tablespoons unsulfured molasses 

1 large egg 

1/2 teaspoon vanilla extract 

1 cup all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

Preparation

Heat oven to 400 degrees. 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 cups, filling each about three-quarters full. Bake in the center of the oven for 20 minutes.

Turn muffins out of the pan, and let them cool on a rack.

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