Healthy Bran Muffins

 

Recipe from The Globe and Mail, February 14, 2004 by Eshun Mott and Lucy Waverman
Notes: A little different from ordinary bran muffins: natural bran was toasted before baking; prunes are simmered in water and then puréed (I used the leftover molasses sauce instead, and reduced the sugar). Texture is coarse and moist, not dense or cakey.