Preheat oven to 400 degrees.

1. Place wheat bran in large bowl and add boiling water. Stir to combine and set aside.
2. In small bowl, combine prune juice, molasses, oil, and egg and beat lightly.
3. Grind flaxseed in coffee or spice grinder. Add ground flaxseed to the wheat bran mixture, along with flour, cinnamon, ginger, soda and salt. Mix well.
4. Add prune juice mixture and raisins to wheat bran mixture and stir to combine. Let batter sit for 10-15 minutes.
5. Divide batter between 12 paper-lined muffin cups. Bake for 14 minutes.

Notes:
Most bran muffins are high in sugar and fat. Prune juice keeps these muffins tender and moist, and adds a natural sweetness. Flax seed also pumps up the nutritional profile by adding omega-3 fatty acids as well as soluble fiber. This recipe was originally developed for Dr. Stephen Sinatra's Heart, Health and Nutrition newsletter.

Modifications:
I used dried cranberries instead of raisins with excellent results.