Ingredients

Unprocessed wheat bran 100g / 2 cups

Orange, for juice and zest 240g / 1 each

Sunsweet® Plum Amazins 270g / 2 cups

All-purpose flour 95g / 3/4 cup

Baking soda 4g / 1 tsp

Kosher salt 2g / 1/2 tsp

Brown sugar 60g / 1/3 cup

Buttermilk 120g / 1/2 cup

Vegetable oil 110g / 1/2 cup

Eggs 100g / 2 each

Molasses 30g / 2 Tbsp

Unprocessed wheat bran 100g / 2 cups

Orange, for juice and zest 240g / 1 each

Sunsweet® Plum Amazins 270g / 2 cups

All-purpose flour 95g / 3/4 cup

Baking soda 4g / 1 tsp

Kosher salt 2g / 1/2 tsp

Brown sugar 60g / 1/3 cup

Buttermilk 120g / 1/2 cup

Vegetable oil 110g / 1/2 cup

Eggs 100g / 2 each

Molasses 30g / 2 Tbsp

Directions

1. Preheat oven to 350°F. Spread the br an on a baking sheet and bak e until lightly toasted, about 10 minutes.

2. Zest the orange and set aside the zest. Cut the orange in half. In a small pot, squeeze the orange halves over 1 cup of Plum Amazins. Bring the pot to a simmer and remove from heat. Allow the Plum Amazins to absorb most of the orange juice, about 10 minutes. Using a food processor, purée the Plum Amazins and orange juice until the mixture forms a chunky paste.

3. In a small bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, mix the sugar, buttermilk, oil, eggs, molasses, and orange zest on medium speed. With the mixer on low, mix in the flour mixture and the bran. Fold in the prune purée and remaining 1 cup Plum Amazins.

Lightly oil the wells in a 12-well muffin tin or line it with paper liners. Using a 2oz ice cream scooper, portion the batter into the prepared wells, filling each 3/4ths of the way full. Bake until the tops are springy and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes. Cool on wire racks for 5 minutes. Pop the muffins out of the tins and cool completely.