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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