OATMEAL AND PRUNE MUFFINS
Steps:
- In a bowl sift together the flour, the sugar, the baking powder, the salt, and the baking soda and stir in the oats and the prunes. In another bowl whisk together the buttermilk, the butter, the molasses, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool.
BANANA PRUNE MUFFINS
They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.
Provided by LISA BRETON
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 33.6 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 137.8 mg, Sugar 16.8 g
PRUNE MUFFINS
I love this little muffin!! A grand prize winning recipe by Betty Watts of PEI, source: Saltscapes magazine, Canada's East Coast Magazine. Betty says these muffins are best served the day after they are made, I like them anytime, especially warm from the oven! I have updated the directions as the result of the first review. I often add 1/2 cup of chopped pecans to the dry ingredients, I love nuts!
Provided by Elly in Canada
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- My helpful hint! I like to prepare the prunes before I start baking, sometimes even the night before I chop the prunes, sprinkle with two tablespoons of water, stir and let sit until needed. I find it makes them much more moist, if there is any liquid left in the dish after I spoon the prunes into the flour mixture I add it to the bowl of liquids.
- In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
- In a bowl blend together beaten egg, sour cream and melted butter.
- Add to dry ingredients and stir just until well blended, but do not overmix.
- Batter will be firm like a stiff drop cookie dough.
- Fill 12 greased medium-size muffin tins about 3/4 full; you will need to use a spoon and knife to do this as the dough is very thick.
- Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
- Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
- While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
- Note: I use about 1/3 cup of sugar and find that is sufficient, or you can double dip and have a nice crunchy topping.
- Delicious!
FEEL-GOOD MUFFINS
This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats - perfect for breakfast on-the-go or as an afternoon pick-me-up
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.
- Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
- Fold the prunes and nuts into the mixture.
- Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.
Nutrition Facts : Calories 478 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.66 milligram of sodium
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TOASTED OAT AND PRUNE BREAKFAST MUFFINS RECIPE
From myrecipes.com
Servings 24Total Time 55 mins
- Preheat oven to 350°F. Spread oat flour on a large rimmed baking sheet. Toast in preheated oven until very lightly browned and fragrant, 10 to 12 minutes, stirring after 5 minutes. Remove baking sheet to a cooling rack, and cool completely, about 20 minutes.
- Beat softened butter with a heavy-duty stand mixer on medium speed until creamy; gradually add granulated sugar and 3/4 cup of the brown , and beat until light and fluffy. Add eggs, 1 at a time, beating just until combined after each addition. Beat in orange zest and vanilla just until combined.
- Whisk together all-purpose flour, baking powder, baking soda, cinnamon, cloves, nutmeg, 1 1/2 cups of the toasted oat flour, and 1/2 teaspoon of the salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in chopped prunes.
- Spoon batter into 2 (12-cup) muffin pans lined with paper baking cups, filling three-fourths full (about 1/4 cup per muffin).
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- In a large mixing bowl, combine the flour, sugar, flaxseed (optional), baking soda, baking powder, and salt. Mix well with a large spoon.
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- In a separate bowl, whisk together the egg, yogurt, milk, banana, carrot, apple, melted butter and vanilla.
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