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!
- 1⁄2 cup pitted prunes, chopped (press down in measuring cup to make a full 1/2 cup)
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup white sugar
- 1 large egg, beaten
- 1⁄2 cup sour cream
- 1⁄3 cup butter, melted
- 1⁄4 cup butter, melted
- 1⁄2 cup white sugar
- 1 teaspoon cinnamon
- 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.
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.
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.