| | | | 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 | | | | | 1. Heat oven to 400°. Lightly oil nine standard-size muffin cups, or line them with paper liners. | | | | | 2. Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes. | | | | | 3. 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. | | | | | 4. Spoon batter into muffin cups, filling each about three-quarters full. Bake in the center of the oven for 20 minutes. | | | | | 5. Turn muffins out of the pan, and let them cool on a rack. | | | | | | Per serving: 187 calories, 7 g fat, 24 mg cholesterol, 26 g carbohydrate, 209 mg sodium, 7 g protein, 6 g dietary fiber. |
|
