BRAN AND CURRANT MUFFINS

BRAN AND CURRANT MUFFINS image

Yield 9

Number Of Ingredients 12

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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

Steps:

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.