Instructions: MUFFINS: In a SMALL bowl mix the bananas, yogurt and bran. In a LARGE bowl sift together the flour, baking power, baking soda, and cinnamon. Add coarsely chopped prunes and toss to coat. In another small bowl, combine the molasses, oil and eggs. Pour the egg mixture and then the banana mixture into the flour mixture. Carefully fold together with a rubber spatula until just blended; do no over mix.

Coat 12 muffin cups with no-stick spray. Spoon the batter into the cups, filling them about two-thirds. Bake at 400F for 20 to 25 minutes, or until the edges pull away from the sides of the cups.

CRANBERRY SPREAD: In a 2 quart saucepan combine the cranberries, juice, syrup and raisins. Bring to a boil over high heat. Reduce the heat to medium and cook until the mixture is thickened and reduced, about 15 minutes. Stir the mixture occasionally as it cooks and press on the cranberries to break them (the way we would cherry pie filling). Spoon the spread into small jars. Cool, cover and refrigerate.

Makes 2 cups. 5 mins
prep, 20 min cook. at least 30 minutes chill.

TIPS:
*First, pick over the cranberries to remove very soft and unripe ones. Removes stems, etc.

Muffin variation: other dried fruits, such as apricots, peaches, currants.

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