Total Time
30mins
Prep 15 mins
Cook 15 mins

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!

Ingredients Nutrition

Directions

  1. 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.
  2. In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
  3. In a bowl blend together beaten egg, sour cream and melted butter.
  4. Add to dry ingredients and stir just until well blended, but do not overmix.
  5. Batter will be firm like a stiff drop cookie dough.
  6. 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.
  7. Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
  8. Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
  9. While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
  10. 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.
  11. Delicious!

Reviews

(2)
Most Helpful

Couldn't resist making a muffin using prunes - found they made for muffins with a new to us flavor which we liked. Made as posted and dipped the muffins which made for a lovely topping. Who can resist a warm muffin - but like Betty found them best the next day. Will be making these again. Thank you Elly.

Gerry August 25, 2008

While making this, I got nervous because the batter was so dry it resembled cookie dough! I tried baking it anyway and the "muffins" took 45 minutes to cook through. However, the taste was nice, and the texture was interesting. These aren't cake-like muffins but rather, are really dense and chewy.

p.g.cher November 16, 2006

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