I decided to take a break from making muffins with bananas this week. I found a recipe from Martha Stewart for raisin bran muffins. I didn’t have enough bran, so I substituted it for ground flax seeds and used whole wheat and spelt flour instead.

2 eggs
1 cup prune juice
6 tbsp molasses
6 tbsp melted butter or oil
1 cup plain yogurt
2 cups wheat bran
3/4 cup golden raisins
3/4 cup Thompson raisins
1 tsp vanilla
2 cups unbleached white flour or whole wheat flour or spelt flour
1 tsp salt
1 tsp baking soda
2 tsps baking powder

Pre-heat oven to 375 degrees. In a bowl beat eggs. Add prune juice, molasses, melted butter, yogurt. Stir with a wooden spoon until blended. Add bran and mix. Then add raisins and give a final stir. Let batter sit for 10 minutes.
While batter is sitting, sift flour, salt, baking soda, and baking powder.
Add dry ingredients slowly into wet ingredients. Mix gently and scoop with an ice cream scoop into greased muffin tins.
Bake at 375 for 25-30 minutes. Take out of oven and let sit on a cooling rack for 10 minutes. Enjoy!