3 c. unprocessed bran
1 c. boiling water
2 eggs, slightly beaten
2 c. low fat plain yogurt
1/2 c. vegetable oil
1 c. raisins
2 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1 c. all purpose flour
1 1/2 c. whole wheat flour

Preheat oven to 425 degrees. Combine bran and boiling water in large pot; stir to moisten and set aside to cool. In another bowl, mix together eggs, yogurt, oil and raisins, add to bran. In third bowl, combine baking soda, salt, sugar and flours add to bran mix. Fill greased muffin tins 2/3 full and bake at 425 degrees for 20 minutes. Yields approximately 24 muffins. 130 cal each; 160 mg sodium.