I found this recipe on Martha’s website and I liked it right away because it has no sugar. The original recipe is sweetened with prune juice and molasses, and I made it that way the first time. I don’t always appreciate the bitterness of molasses (maybe I need to try a different kind) so the second time I used pomegranate molasses (which you can find where ever you find middle eastern groceries) . The muffins had a sweet tanginess to them that I enjoy.
I also like that the recipe has less fat than regular muffins. I didn’t make them giant, as the recipe instructions so I got 24 large muffins and they are just the right size.
- 1/3 cup butter, melted
- 2 cups unprocessed wheat bran
- 1 1/2 cup raisins
- 1 cup prune juice
- 1 cup plain nonfat yogurt
- 1/3 cup pomegranate molasses
- 2 large eggs
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Heat oven to 375 degrees. Lightly butter muffin cups, or line them with paper liners.
Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes to soften the bran a bit.
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 each of the muffin cups. Bake in the center of the oven until a cake tester comes out clean, about 15 minutes.
Turn muffins out of the pan, and let them cool on a rack.