Best Ever Bran Muffins: the Skinny Version

I found this recipe in the Vancouver Sun's Five Star Food cookbook. The muffin is made skinny by slimming down the fat content with prune paste. Oddly enough, you can't taste the prunes!!!

• Ready In: 40 mins
• Yields: 2 1/2 doz

Ingredients

• 1  cup prune, paste (see below)
• 1 1⁄2 cups brown sugar, packed
• 2  large eggs, well beated
• 2  tablespoons molasses
• 2 3⁄4 cups flour
• 1 1⁄2 cups  wheat bran
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  cup raisins
• 2  teaspoons baking soda
• 2  cups buttermilk

• Prune Paste

• 1  cup prune, pitted
• 6  tablespoons water
• 2  teaspoons vanilla

Directions

1. Prune Paste: In a food processor, combine prunes, water and vanilla; process to form a smooth paste. Store in the fridge if not being used immediately. Will keep for several days.
2. Muffins: In a large bowl, beat together prune paste and sugar. Beat in eggs and molasses.
3. In medium bowl, combine flour, bran, baking powder and salt; stir in raisins. Stir soda into buttermilk; add to prune paste mixture alternately with flour mixture, stirring just until combined.
4. Spoon batter into greased muffin pans. Bake at 375 for about 20 minutes. Remove muffins from pan and cool on wire rack.