Fruit ‘n’ Bran Muffin

These muffins feature Sunsweet® prunes, bran buds and non-fat yogurt. For a variation, add walnuts, chocolate morsels or dried cranberries.

Prep Time: 20 minutes
Cook Time: 15 - 20 minutes
Serves 12

No-stick cooking spray
1 1/4 cups bran buds cereal
3/4 cup hot water
1 cup plain nonfat yogurt
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 cup (about 6 ounces) coarsely chopped Sunsweet® pitted prunes

Heat oven to 350°F. Line 12 medium muffin cups with paper baking cups or spray with cooking spray. In medium bowl, combine bran buds and water; set aside 15 minutes. Mix yogurt, eggs and oil into bran mixture. In another bowl, mix flour, sugar, baking powder, cinnamon and salt to blend thoroughly. Stir in bran mixture until just moistened. Gently fold in Sunsweet® prunes; fill muffin cups almost full. Bake 15 to 20 minutes or until wooden pick inserted into centers comes out clean and tops are springy to the touch. Cool in pan 5 minutes; remove from pan. Serve warm or cool completely on wire rack.