1 c. orange, pineapple or apple juice
1/2 c. bran
3 egg whites
3 tbsp. vegetable oil
1/4 c. honey or molasses
1 c. applesauce
1/2 c. raisins, plumped
1/4 c. apricots, diced
1/4 c. prunes, diced
1/4 c. soy flour
1 1/2 c. whole wheat flour
1/2 c. dry milk powder
1/4 c. wheat germ
2 tbsp. lecithin granules
2 tbsp. oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tbsp. orange rind, grated
1/2 c. walnuts, chopped
1/4 c. peanuts, chopped

In a small bowl, combine the fruit juice and bran. Set aside. In a large mixing bowl or food processor, mix together the egg whites, oil, molasses and applesauce. Stir in the bran mixture. Add the raisins and chopped fruit.

In another bowl, stir together the flours, milk powder, wheat germ, lecithin granules, oat bran, baking powder, baking soda, spices and orange rind. Add the flour mixture to the wet ingredients and mix just enough to moisten the flour. Stir in the nuts.

Preheat oven to 375 degrees. Grease 24 regular size muffin cups or 5 dozen mini cups with vegetable spray or line with paper baking cups. Spoon the batter into the muffin cups. Top each with blueberry or strawberry conserve.

Bake 12 minutes in the upper half of oven for mini muffins, 20 minutes for regular size muffins, or until lightly browned and dry inside when pierced with a wooden toothpick.

Yields 2 dozen regular size muffins, about 124 calories each, or 5 dozen mini muffins, about 50 calories each.