Instructions: For the puree: use a blender or food processor to puree the prunes. Use immediately or store in airtight container in fridge.

For the muffins: Combine the oats and skim milk, stir to mix well, and set aside for at least 5 minutes.

Combine the flour, brown sugar, baking powder, and baking soda, and stir to mix well. Add the oat milk mixture and the Prune Puree, egg whites, vanilla extract, and pears, and stir just until the dry ingredients are moistened. Fold in the cranberries and raisins.

Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350F for 15 to 17 minutes, or just until a wooden toothpick inserted in the center of the muffin comes out clean.

Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temp.

Freeze or eat within about two hours.

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