Did I have you at ‘chocolate cherry’?
I can be sneaky like that.
Just look at all those other goodies, though. Prunes, guys! Bran, people!
I didn’t think Prune & Whole Wheat Bran Muffins was sexy enough, though.
Or sexy in any way. At all.
While sexy may be a stretch, these muffins have serious appeal. I mean, hellloooo dietary fibre!
Whole wheat? Natural bran? Stewed Prunes? Now that’s what’s up.
And holy hell I’m getting old.
Ok but seriously, these are terrific. Incredibly moist and satisfying with a punch of sweetness from the magical chocolate cherry combo.
I nearly filled my muffin cups for this batch and ended up with 18 large muffins. If you fill the cups to ¾ full as the recipe suggests, you will get closer to 24.
I like a nice muffin top, myself.
I keep a few out to eat over the first couple of days and individually plastic wrap the remainder and pop ’em in the freezer for a quick snack later on.
Try them, k? Your colon will thank you 😉
Chocolate Cherry Bran Muffins
||Makes about 20 muffins|
Adapted from 'Magic Morning Muffins' from the Cookbook Lucy's Kitchen by Lucy Waverman
- 1 cup pitted prunes
- ¾ cup water
- 1/2 cup canola oil
- 1 ½ cup buttermilk
- 2 large eggs
- 3/4 cups brown sugar
- 2 cups natural bran
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3/4 cups dried cherries
- 3/4 cups semi sweet chocolate chips
||Preheat oven to 350 F. |
Combine prunes with water in a small saucepan and bring to boil. Reduce heat, cover and simmer for 7 minutes until prunes are very soft. Remove from heat and cool for 10 minutes. Add canola oil and puree with an immersion blender, adding buttermilk as needed to achieve a smooth puree.
||Combine prune mixture, remaining buttermilk, eggs and sugar in a bowl. |
||Combine bran, flours, baking soda, baking powder and salt in a separate large bowl. Add the prune mixture and stir until just combined. Stir in cherries and chocolate chips. |
||Spoon batter into oiled or paper lined muffin cups until about ¾ full. Bake for 20 minutes, or until a toothpick inserted into muffin comes out clean. |