Bran and Currant Muffins

Name: Bran and Currant Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 9 serving(s)
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 egg; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Submitted by keeneyfb

"Very low fat, and tasty too! From marthastewart.com"

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Ready In:: 50mins
Ingredients:: 12
Serves:: 9

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 egg
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.

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Reviews

Made these for breakfast the other day & they were wonderful, especially when fresh out of the oven (of course)! I liked the inclusion of the prune juice, but even more was the flavor combo of the currants & molasses! Thanks for a very nice muffin keeper recipe! [Tagged, made & reviewed for one of my adoptees at the tail end of the current PAC]

Sydney Mike