Lemony Bran Muffins

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1/3 cup Unprocessed bran flakes

1 cup Plum Amazins™

4 Tbsp Lemon juice

2 cups Whole-wheat pastry flour

1/2 cup Demerara sugar

1 tsp Baking powder

1 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Allspice

1 cup Buttermilk

2 each Eggs, large

1/4 cup Honey

1/4 cup Sunsweet® Prune purée

1/4 cup Unsalted butter, melted

2 tsp Lemon zest

Prune Purée:

1 1/3 cups (about 8 oz) Pitted dried plums

6 Tbsp Hot water


1. Preheat an oven to 400ºF. Oil 12 muffin cups or line with paper liners. Spread the bran flakes on a baking sheet and bake for 5 minutes or until lightly toasted.

2. Soak the Plum Amazins in the lemon juice for 5 minutes. Drain well.

3. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Stir in the bran flakes.

4. In food processor, process dried plums and water until puréed.

5. In another bowl, whisk together the buttermilk, eggs, honey, prune purée, butter, and zest. Mix the buttermilk mixture into the flour mixture until just combined. Fold in the Plum Amazins.

6. Fill the prepared muffin cups just below the rim (Each muffin will have about 80 grams of batter.). Bake until a skewer inserted into the center comes out clean, 15 to 20 minutes. Cool for 5 minutes, then remove from the muffin cups and cool completely.

Makes 12 muffins