Bran Muffins with Prunes

 I'm currently using Tirzepatide to lose weight with the hope that I can get off some of the medications that have slowly creeped up on me.  I have lost weight a whole bunch of times, but I always gain it back eventually.  My Primary Care Practitioner has assured me I can keep it off with microdosing after I get to my desired weight.  I don't really have a number so much as getting off meds, so I guess we will see.

GLP-1's work by slowing down digestion. This gives you the feeling of being full sooner so you stop eating and then it keeps you feeling full so you don't want to snack in between meals.  It's working for me.

But here is the major downside for me, other than most of my new clothes no longer fitting well. Digestion slows down all along the way. I decided to make some bran muffins in aid of better digestion.  

I didn't have a recipe in mind, but I bought some Kellogg's All-Bran and a package of prunes.

I took a tour around the recipes online and didn't see what I had I mind.  I took a little from Column A and some from Column B and came up with this recipe.

    

Bran Muffins with Prunes

2 cups Kellogg's All-Bran

1 1/4 cups milk

1 egg

1/2 cup prunes, chopped

1/4 cup vegetable oil

1 teaspoon Mapleine, or 2 teaspoons maple flavoring

1 cup flour

1/2 cup brown sugar

1 Tablespoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans, optional

Preheat the oven to 400°.  Put paper muffin cups in a muffin tin.  Spray with Pam.  Set aside.

Place the 2 cups of All-Bran in a large bowl. Pour the milk over the it and stir to combine.  Let it soak while you assemble the rest of the ingredients.

In a medium bowl, place the flour, sugar, baking powder, cinnamon and salt.  Stir to combine.

Chop the prunes and walnuts.  

Add the prunes, egg, oil and Mapleine to the All-Bran mixture and stir it in.

Add the flour mixture to the moist ingredients with the chopped walnuts.  Stir just until combined.  Do not over mix.

Fill the muffin cups.  I used a large ice cream scoop.

Bake for 20. minutes.  Test for doneness with a skewer that comes out clean.

Cool to just warm and serve with butter.

These muffins were tasty and had a just crispy enough top with a moist crumb.  I served them with a smear of butter.  

After they are completely cool put the muffins in an air tight container.  The next day I had one and heated it up in a 350° toaster oven for a few minutes. It was just as good as the first one.  

The digestion aid is yet to be determined.  Whether that is the result or not, it is still a delicious muffin