Instructions: Combine prunes and water in container of food processor. Pulse on and off until prunes are finely chopped. Set aside.

In a bowl, mix 2 cups of the cereal with the boiling water; set aside 10 minutes. In a very large bowl, combine buttermilk, molasses, Prune Puree, sugar, and egg substitute. Mix to blend thoroughly. Mix in bran-water mixture, then flour just to blend thoroughly. Mix in the remaining 3 cups bran cereal. Refrigerate in tightly covered containers up to 2 months. To bake as many muffins as you want, preheat oven to 375 degrees. Coat 2 3/4-inch muffin-tin cups with vegetable cooking spray; measure 1/4 cup batter into each. Bake 20 to 25 minutes until muffins are springy to the touch and a pick inserted into centers comes out clean Remove to racks to cool. Serve warm or at room temperature.

This recipe yields about 4 dozen muffins.

Comments: Vary the flavor each time you bake these muffins by mixing in some cinnamon, maple flavoring, grated orange peel, or blueberries.

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