Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Unsifted all-purpose flour 1/2 c (1 md) mashed ripe banana
1 c Unprocessed bran 1 8-oz container plain low-fat
1/4 c Sugar -or nonfat yogurt
2 ts Baking powder 2 Large egg whites
1 ts Baking soda 1 ts Vanilla extract
1 ts Ground cinnamon 1 c Golden raisins
1/4 ts Salt 1/2 md Banana (optional)
1/2 c Pitted prunes 1 ts Lemon juice (optional)
1 tb Water

1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups. In
large bowl, combine flour, bran, sugar, baking powder, baking soda,
cinnamon, and salt.

2. In food processor fitted with chopping blade or blender, combine
prunes and water. Process or blend until prunes ae pureed into a
thick paste. Add banana, yogurt, egg whites, and vanilla; process
just until mixed.

3. Stir yogurt mixture into flour mixture just until flour is
moistened. (Batter should be lumpy.) Fold in raisins.

4. Using ice-cream scoop or large spoon, divide batter among greased
cups. If desired, cut 1/2 banana into 1/4-inch-thick slices; place 2
slices on top of each muffin and brush lightly with lemon juice.

5. Bake 25 to 30 minutes or until centers spring back when lightly
pressed with fingertip. Cool muffins in pan on wire rack 5 minutes.
Remove from pan and serve.
Country Living/Oct/93 Scanned fixed by DP GG

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