1 cup buttermilk
1 cup bran cereal shreds
1 teaspoon baking soda
1/2 cup packed brown sugar
1/2 cup prune puree (See Method)
2 large egg whites
1 Tablespoon molasses
1 cup flour
1 cup peeled and grated apple (spooned not packed into cup)
1/4 teaspoon salt
1 1/3 cups (8 oz.) pitted prunes
prune puree
Combine 1 1/3 cups (8 oz.) pitted prunes and 6 tablespoons water in
container of food processor. Pulse on and off until prunes are finely
chopped. Makes 1 cup.
Muffins
Preheat oven to 375 degrees. Coat 12, 2 3/4 inch muffin tin with cooking
spray and set aside. In a small bowl combine buttermilk , bran and baking soda, set aside. In mixer bowl cream sugar and prune puree, beat in egg whites and molasses. Stir in buttermilk mixture, flour, apple and salt to blend thoroughly. Spoon batter into prepared muffin cups. Bake 20 minutes until pick
inserted into centers comes out clean. Cool in pan 15 minutes and turn onto
rack to cool completely.
Calories 121 Fat 1 gm CFF 5%
Carb 2gm Chol. 1 mg Sodium 215mg Fiber 4gm