Ingredients
-
1/2
-
1 1/2
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1
-
1/2
-
1/3
-
-
1/4
-
1/2
-
1
-
-
Directions
Prune Muffins, 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!, This is my first time baking prune muffins and it turn out perfectly, tender crumb, tall and not too sweet
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Steps
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1
Done
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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. |
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2
Done
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in a Large Bowl, Combine Prunes, Flour, Baking Powder, Salt, Cinnamon and Sugar. |
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3
Done
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in a Bowl Blend Together Beaten Egg, Sour Cream and Melted Butter. |
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4
Done
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Add to Dry Ingredients and Stir Just Until Well Blended, but Do not Overmix. |
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5
Done
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Batter Will Be Firm Like a Stiff Drop Cookie Dough. |
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6
Done
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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. |
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7
Done
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Bake 15 - 20 Minutes in 375 Degree Oven, or Until Golden Brown. |
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8
Done
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Let Sit in Pans For a Couple of Minutes Before Turning Out, They Will Be Easier to Handle When Dipping in the Topping. |
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9
Done
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While Hot, Dip Muffin Tops Into the 1/4 Cup Melted Butter, Then Sugar and Cinnamon Mixture. |
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10
Done
|
Note: use About 1/3 Cup of Sugar and Find That Is Sufficient, or You Can Double Dip and Have a Nice Crunchy Topping. |
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11
Done
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Delicious! |
