Molasses Prune Muffins Recipes

MOLASSES PRUNE MUFFINS

Steps:

• Preheat oven to 400°F.
• Coat 18 muffin cups with nonstick cooking spray.
• Combine first 8 ingredients in a large bowl.
• Combine remaining ingredients and stir well with a whisk.
• Add to flour mixture and stir just until moist.
• Spoon batter into 18 muffin cups.
• Bake 18 minutes or until done. Remove from pan immediately and cool on wire rack.

MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
• Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

MOLASSES AND ORANGE MUFFINS

Steps:

• Preheat oven to 375°F Grease the bottoms of medium size muffin cups.
• Wash and quarter orange. Chop in food processor.
• Add remaining ingredients to food processor. Mix until just moistened.
• Fill muffin cups 2/3 full.
• Bake for 15-20 minutes.

PRUNE MUFFINS

Steps:

• 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!

OLD-FASHIONED MOLASSES MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

PRUNE MUFFINS

Steps:

• Grease muffin pans or line with paper bake cups; set aside.
• In medium mixing bowl combine oil, molasses, brown sugar and egg; beat well.
• Stir in milk and bran.
• In large mixing bowl combine flour, baking powder and salt. Add bran mixture. Mix just till dry ingredients are moistened.
• Stir in prunes.
• Spoon batter into prepared muffin cups, filling 3/4 full. Bake in 400°F oven for 15 to 18 minutes or till done.

OATMEAL AND PRUNE MUFFINS

Steps:

• In a bowl sift together the flour, the sugar, the baking powder, the salt, and the baking soda and stir in the oats and the prunes. In another bowl whisk together the buttermilk, the butter, the molasses, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool.

MOLASSES MUFFINS WITH FLAX AND DATES

Steps:

• 1. Preheat the oven to 350 °F (180 °C), and prepare 12 muffin cups with papers or cooking spray.
• 2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter.
• 3. In a separate bowl, mix together the flour and baking soda (and cinnamon).
• 4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture.
• 5. Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.

MOLASSES SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

MOLASSES REFRIGERATOR MUFFINS

Steps:

• Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside.
• Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed.
• Add eggs beat well.
• Blend in molasses and butter/sour milk.
• Add dry ingredients all at once, stirring just enough to moisten.
• Stir in raisins.
• Spoon into greased 3-inch muffin-pan cups, filling 1/2 full.
• Bake in 350 degree oven 20 minutes or until golden brown.
• Serve hot with butter and jam.
• NOTE:.
• Batter can be stored in refrigerator in covered container for up to 3 weeks.

MOLASSES RAISIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Beat together the yogurt, egg, molasses, raisins, wheat germ, oats, and butter in a large bowl until evenly mixed. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top.
• Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.

GIANT BRAN AND RAISIN MUFFINS

Steps:

• Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
• Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
• Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
• Turn muffins out of the pan, and let them cool on a rack.

BANANA PRUNE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

DEEP DARK OLD RECIPE BRAN MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
• Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.