1

cup

plain flour; unsifted

1

cup

wheat bran

¼

cup

sugar

2

tsp

baking powder

1

tsp

baking soda

1

tsp

ground cinnamon

¼

tsp

salt

½

cup

pitted prunes

¾

Tbs

water

1

cup

banana; mashed

225

g

natural yoghurt

2

egg whites

1

tsp

vanilla extract

1

cup

golden raisins

½

banana; optional

1

tsp

lemon juice; optional

1

Heat oven to 190°C. Grease six Texas muffin-pan cups. In large bowl, combine flour, bran, sugar, baking powder, baking soda, cinnamon, and salt.

2

In food processor fitted with chopping blade or blender, combine prunes and water. Process or blend until prunes ae pureed into a thick paste. Add banana, yoghurt, egg whites, and vanilla; process just until mixed.

3

Stir yoghurt mixture into flour mixture just until flour is moistened. (Batter should be lumpy.) Fold in raisins.

4

Using ice-cream scoop or large spoon, divide batter among greased cups. If desired, cut ½ banana into 5mm slices; place 2 slices on top of each muffin and brush lightly with lemon juice.

5

Bake 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove from pan and serve.