Prune Walnut 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.

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.

PRUNE BREAKFAST MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.
• Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs; mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.

SUGARLESS FRUIT NUT MUFFINS

Steps:

• In a saucepan over medium high heat, combine water, dates, raisins and prunes.
• Boil for 5 minutes, water will be absorbed and remove from heat, add chopped up butter and stir till butter is melted.
• Transfer to large bowl and let cool.
• Set oven to 350*F and grease and flour muffin cups or use paper liner.
• Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
• Mix in nuts and blend into fruit mixture.
• Spoon into muffin cups 2/3 to 3/4 full.
• Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.

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!

PRUNE-WALNUT MUFFINS

Steps:

• 1. Combine the 1/2 cup KELLOGG'S CORN FLAKES cereal, the 2 tablespoons sugar, the 1/2 teaspoon cinnamon and margarine. Set aside for topping.2. Stir together flour, salt, baking powder and the 1 teaspoon cinnamon. Set aside.3. In large mixing bowl, combine the 2 cups cereal, the 1/3 cup sugar and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in prunes and walnuts. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle evenly with cereal topping.4. Bake at 400°F about 20 minutes or until golden brown. Serve warm.

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.

LOW FAT PRUNE AND FRUIT MUFFINS

Steps:

• Mix bran, prune juice, skim milk and brown sugar.
• Set aside for ten minutes.
• Stir in beaten eggs, flours, baking powder, nutmet, cinnamon and salt.
• Blend thoroughly.
• Stir in apple sauce raisins and walnuts.
• Spoon equally divided into greased muffin tins.
• Bake in 425 degree oven for 15-20 minutes until lightly brown and springy to the touch.

PRUNE-WALNUT MUFFINS

Steps:

• 1. Combine the 1/2 cup KELLOGG'S CORN FLAKES cereal, the 2 tablespoons sugar, the 1/2 teaspoon cinnamon and margarine. Set aside for topping.2. Stir together flour, salt, baking powder and the 1 teaspoon cinnamon. Set aside.3. In large mixing bowl, combine the 2 cups cereal, the 1/3 cup sugar and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in prunes and walnuts. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle evenly with cereal topping.4. Bake at 400°F about 20 minutes or until golden brown. Serve warm.