People joke about Bran Muffins. Maybe because they usually taste like sawdust. These are nothing to joke about. These are a moist, flavorful muffin. No sawdust in here!
The batter keeps in the fridge for a few weeks so you can bake what you need and they will be fresh and soft. I don’t add any oil, butter or shortening to this recipe. So where does the moistness come from?
You may think that pureeing prunes requires a lot of effort and mess. Not so. Here is what I use!
I have made these muffins before using applesauce instead of oil and they are also moist and delicious. The prunes just give them extra flavor and richer color.
I adapted this recipe from the old Six-Week Bran Muffin recipe that your mom probably has in her recipe box. The main differences are that I use the pureed prunes instead of oil and I use skim milk (reconstituted no-fat instant dry milk works just fine.) To mimic buttermilk, I add lemon juice to the skim milk. This adds acidity and makes for a nice texture.
(This recipe makes a REALLY large batch – about 36 regular size muffins. The batter will keep in fridge for up to 6 weeks – this recipe can easily be cut in half!)
4 eggs, beaten
1 c. applesauce or pureed prunes (4 small containers of baby food)
1 c. white sugar
1 c. brown sugar
1 qt. skim milk + 3 T. lemon juice
2 c. 40% bran flakes
4 c. high fiber All Bran Cereal (Not Bran Buds!)
1 c. raw wheat bran
½ c. ground flax seed (optional)
5 tsp. baking soda (dissolved in 2 c. boiling water)
5 c. flour
1 c. raisins, dates or Craisins (or combination of all three)
Mix all ingredients in order listed. Pour into container with tight fitting lid and refrigerate at least 12 hours before baking. When ready to bake, fill greased muffin tins* 2/3 full and bake at 350° for 18-20 minutes. Be careful not to over bake!