Prune Muffins

Recipe by Elly in Canada
READY IN: 30mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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