Janet's BranMuffins

• 1 Cup wheat bran - Aisle 2
• 1 Cup whole wheat flour - Aisle 2 or Bulk Aisle 5
• 1/4 Cup oat bran - Aisle 2 or Bulk Aisle 5
• 1/4 Cup wheat germ - Aisle 1
• 1 Tsp. Rumford aluminum-free baking powder - Aisle 2
• 12oz. dried prunes, dates, or other dired fruit - Produce or Bulk Snack Aisle
• Dash of salt - Aisle 2 or Bulk Aisle 5
• 1 Tbsp. bakig soda - Aisle 2
• 1 egg, beaten - Aisle 1
• 2-3 Tbsp. oil - Aisle 3
• 1 Cup chopped walnuts - Produce or Bulk Aisle 5

Mix all dry ingredients together in a bowl. Stir in nuts. Place dried fruit in a sauce pan and cover with water (about 2 1/2 cups as needed), heat enough to soften fruit, and place in food processor until made into paste. This will be your liquid for the muffins. Add to dry ingredients and stir JUST UNTIL MOISTENED. If more liquid is needed just add more water or juice. You can add other fruits like bananas, apples, applesauce, or raisins. Bake at 350-400 degrees fahrenheit for 15-18 minutes.

Makes approximately 18 muffins