Serves: 5
Total Calories: 502
Yield: 11-12 Muffins

DRY INGREDIENTS
3/4 cup whole wheat flour
3/4 cup unbleached flour
3/4 cup barley flour
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon sea salt
2 tablespoons oat or wheat bran
WET INGREDIENTS
1 1/4 cups buttermilk
1/4 cup frozen apple juice concentrate
1/4 cup canola oil
1 large egg
GOODIES
3/4 cup chopped pitted prune (about 12)
1/2 cup chopped roasted walnuts

1. Preheat the oven to 400°F.

2. Sift together all the dry ingredients, except the bran, in a large bowl. Add the bran and stir to combine. Add the goodies and toss to coat. If necessary, use your hands to coat the gooey bits.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 502
Calories from Fat: 178

More Recipes from the The Complete Muffin Cookbook Cookbook:
Almond Delight Muffins
Apple-Walnut Crumble Muffins
Apple-iscious Apple Spice Muffins
Apricot-Sesame Muffins
Crazy About Nuts and Seeds
Carrot Conglomeration Muffins
Chai Muffins
Citrus-Poppy Seed Muffins
Cracked-Up Wheat Muffins
Dad's Summer Squash Muffins
Far East Muffins
Lemon Pecan Muffins
Mango with Crystallized Ginger Muffins
Mom's Applesauce Muffins
Orange Cardamom Muffins
Peachy Peach Muffins
Prune Spice Muffins
Seven-Factors-of-Enlightenment Muffins
Spice Muffins with Vanilla Cream Cheese Icing
Triple-Apricot Ambrosia Muffins
Tropical Fruit Muffins