INGREDIENTS

INSTRUCTIONS

Pour the boiling water over the wheat bran in a bowl. Let stand.
Combine flours, baking soda and salt in a separate bowl. Blend well.
Cream the margarine, prunes, sugar and molasses in a very large bowl
until light and creamy. Add the eggs and buttermilk, beating until
smooth. Stir in wheat bran, the flour mixture, All bran and oat bran.
Mix until well blended. Stir in raisins. Spoon into greased muffin
cups and bake at 400 degrees for 18-23 mins., depending on size.  Store
unused batter in airtight container in the refrigerator until  you are
ready to use it. This mixture will keep for up to 2 months.  To use
take batter directly from the refrigerator and bake the  muffins at 375
degrees for 20-25 mins.  Source-The Enlightened Eater-Rosie Schwartz
Formatted for Mastercook  by Carol Floyd--c.floyd@arnprior.com  NOTES :
Original recipe called for 1 cup soft margarine-instead of  half pureed
prunes and half soft margarine and 4 eggs instead of 2  eggs and 4 egg
whites. You can use baby food prunes instead of pureed  prunes that you
make. Recipe by: The Enlightened Eater-Rosie Schwartz  Posted to
MC-Recipe Digest V1 #561 by Bob & Carol Floyd  <c.floyd@arnprior.com>
on Apr 11, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 131
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 6.9mg
Sodium: 215.5mg
Potassium: 166.1mg
Carbohydrates: 27g
Fiber: 1.7g
Sugar: 14.9g
Protein: 2.8g