1 c. orange, pineapple or apple juice
1/2 c. bran
3 eggs
3 tbsp. olive oil, vegetable oil or butter
1/4 c. molasses
1 c. applesauce
1/2 c. raisins, plumped
1/4 c. dried apricots, diced
1/4 c. dried prunes, diced
1/4 c. soy flour
1 1/2 c. whole wheat flour
1/2 c. dry milk powder
1/3 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. grated orange rind
1/2 c. walnuts, chopped
1/4 c. peanuts, chopped
Garnish: pecan halves, walnut halves, blueberry or strawberry conserves

In a small bowl, combine the fruit juice and bran, set aside. In a large mixing bowl or food processor, mix together eggs, oil or butter, molasses and applesauce. Stir in the bran mixture, add the raisins and chopped fruit.

In another bowl, mix dry ingredients, spices and orange rind. Add the flour mixture to the moist ingredients and mix just enough to moisten the flour. Stir in nuts.

Preheat oven to 325 degrees. Grease 24 regular muffin cups or line with paper baking cups. Spoon batter into muffin cups. Top each with 1/2 pecan, 1/2 walnut or blueberry or strawberry conserve. Bake 20 minutes in the upper half of oven, or until lightly browned and dry inside when pierced with a wooden pick. Yield: 24 muffins.