Citrus Double-Bran Muffins
rec.food.recipes/Robin Cowdrey (2001)
Source: Anne Lindsay's Light Kitchen
Makes 12 muffins

1 cup all-purpose flour
1/2 cup wheat bran
1/2 cup oat bran
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped prunes
1 egg; lightly beaten
1 cup buttermilk or soured milk*
1/4 cup vegetable oil
grated rind of 1 lemon and 1 orange
1 tablespoon sesame seeds

In large bowl, combine flour, wheat bran, oat bran, sugar, baking powder, baking soda and salt. Stir in prunes. In separate bowl, mix egg, buttermilk, oil, and lemon and orange rinds. Pour into flour mixture and stir just enough to moisten, being careful not to overmix. Spoon into greased nonstick muffin tins. Sprinkle with sesame seeds. Bake in 375F oven for 20 minutes or until tops are firm to the touch.

*To sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let stand for 10 minutes.