Prune Sour Cream Muffins Recipes

PRUNE MUFFINS

Steps:

• In large bowl combine flour, flaxseed, sugar, baking powder and salt.
• In medium bowl whisk eggs, milk, melted butter and vanilla.
• Pour liquid ingredients into dry ingredients; add prunes. (Optional: add chopped nuts). Combine just until mixed. Do not overstir.
• Spoon batter evenly into 12 greased muffin cups.
• Bake in a preheated 400 degree F oven for 20 mintues or until golden brown.
• Serve warm with butter.

PRUNE-SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400°F.
• Generously butter 12 muffin cups or line with paper cups.
• Sift flour, sugar,baking powder, soda and salt into a large bowl.
• Add prunes and 1/2 cup walnuts; stir to combine.
• Whisk egg and yolk together in a medium bowl.
• Add sour cream, butter, milk and vanilla, stirring until smooth.
• Make a well in center of flour mixture. Add egg mixture and stir until just combined.
• Divide batter among prepared cups.
• Combine the 2 tablespoons sugar, 2 tablespoons walnuts and cinnamon together. Sprinkle each muffin with tipping.
• Bake until tester inserted into centers comes out clean, about 25 minutes.

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.

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!

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.