Oatmeal-Prune Muffins - Willamette Valley Oregon

I don't recall when I received this recipe. I do however, recall eating my first one fresh from the oven. They are a nice change from the heavy brans and the all too common blueberry and strawberry muffins.

• Ready In: 30 mins
• Serves: 12-36
• Yields: 1 muffin

Ingredients

• 1 1⁄3 cups flour, all purpose
• 3⁄4 cup oats, rolled
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  egg, beaten
• 3⁄4 cup milk
• 1⁄2 cup brown sugar, packed
• 1⁄4 cup  oil
• 1⁄2 teaspoon vanilla
• 1  cup prune, dried, pitted, snipped

Directions

1. Grease eighteen 1 3/4 inch or twelve 2 1/2 inch muffin cups or line them with paper baking cups; set aside.
2. In a large mixing bowl stir together flour, oats, baking powder, baking soda, and salt.
3. Make a well in the center of the dry mix.
4. In a second bowl combine the egg, milk, brown sugar, oil, and vanilla.
5. Add the egg mixture all at once to the dry mixture.
6. Stir until moistened- batter should be lumpy.
7. Fold prunes into the batter.
8. Spoon half the batter into the small muffin cups or all into the large muffin cups.
9. Bake at 400 for 10-12 minutes for the small muffins or 16-18 for the large muffins.
10. Cool on a wire rack for 5 minutes; serve warm.