Prune Sour Cream Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.
• Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs; mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.

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.

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!

Steps:

• Preheat oven to 400°F.
• Generously butter 12 muffin cups or line with paper cups.
• Sift flour, sugar,baking powder, soda and salt into a large bowl.
• Add prunes and 1/2 cup walnuts; stir to combine.
• Whisk egg and yolk together in a medium bowl.
• Add sour cream, butter, milk and vanilla, stirring until smooth.
• Make a well in center of flour mixture. Add egg mixture and stir until just combined.
• Divide batter among prepared cups.
• Combine the 2 tablespoons sugar, 2 tablespoons walnuts and cinnamon together. Sprinkle each muffin with tipping.
• Bake until tester inserted into centers comes out clean, about 25 minutes.

Steps:

• Preheat oven to 400°F.
• Coat 18 muffin cups with nonstick cooking spray.
• Combine first 8 ingredients in a large bowl.
• Combine remaining ingredients and stir well with a whisk.
• Add to flour mixture and stir just until moist.
• Spoon batter into 18 muffin cups.
• Bake 18 minutes or until done. Remove from pan immediately and cool on wire rack.

Steps:

• Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
• Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
• In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
• Fold in asparagus.
• Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
• Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.