Bran And Currant Muffins

• 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

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 cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
5. Turn muffins out of pan, and let them cool on a rack.
6. Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.

vegetable oil, unprocessed wheat bran, prune juice, nonfat yogurt, currants, molasses, egg, vanilla extract, flour, baking powder, baking soda, salt

Taken from www.food.com/recipe/bran-and-currant-muffins-123360 (may not work)