PRUNE BREAKFAST MUFFINS
A light breakfast muffin with the goodness of whole grain cereal and prunes, made in a flash to get you on your way quickly in the morning.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 45.7 g, Cholesterol 31 mg, Fat 1.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 196.1 mg, Sugar 24.9 g
SOUR CREAM CHIP MUFFINS
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
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!
Provided by Elly in Canada
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
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-SOUR CREAM MUFFINS
Make and share this Prune-Sour Cream Muffins recipe from Food.com.
Provided by Geema
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 16
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.
Nutrition Facts : Calories 344.1, Fat 14.9, SaturatedFat 6.9, Cholesterol 59.2, Sodium 330.3, Carbohydrate 50, Fiber 2, Sugar 28.6, Protein 4.9
BANANA PRUNE MUFFINS
They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.
Provided by LISA BRETON
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 33.6 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 137.8 mg, Sugar 16.8 g
CHOCOLATE SOUR CREAM MUFFINS
This recipe originally called for applesauce, but one time in a pinch, I substituted sour cream... it worked! Chocolate lovers can't resist these rich cake-like muffins.
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM MUFFINS
Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.
Provided by sal
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g
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.
More about "prune sour cream muffins recipes"
3-INGREDIENT SOUR CREAM MUFFINS - THE SEASONED MOM
From theseasonedmom.com
5/5 (3)Total Time 35 minsCategory Breakfast, Brunch, Side DishCalories 239 per serving
- Preheat oven to 350° F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
- In a large bowl, combine the self-rising flour, melted butter and sour cream. Stir just until a thick dough comes together; do not over-mix.
AS REQUESTED, PRUNE MUFFIN RECIPE - IT'S DROOLWORTHY
From itsdroolworthy.com
Estimated Reading Time 1 min
10 BEST PRUNE MUFFINS RECIPES | YUMMLY
From yummly.com
SOUR CREAM COFFEE CAKE MUFFINS - THE STAY AT HOME …
From thestayathomechef.com
PRUNE SOUR CREAM MUFFINS - RECIPE - COOKS.COM
From cooks.com
4/5 (1)
SOUR CREAM BLUEBERRY MUFFINS - THE SEASONED MOM
From theseasonedmom.com
DREAMY COCONUT SOUR CREAM MUFFINS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
SOUR CREAM COFFEE CAKE MUFFINS WITH STREUSEL - JUST A TASTE
From justataste.com
WHOLE WHEAT PRUNE MUFFINS {MADE WITH AVOCADO INSTEAD OF OIL}
From twopinkpeonies.com
PRUNE SOUR CREAM MUFFINS - RECIPE - COOKS.COM
From cooks.com
17 EASY PRUNE RECIPES YOU WON’T BE ABLE TO RESIST
From insanelygoodrecipes.com
BANANA PRUNE MUFFINS RECIPE | DOBBERNATIONLOVES
From dobbernationloves.com
PRANGE'S SOUR CREAM CINNAMON SUGAR MUFFINS | KITCHN
From thekitchn.com
You'll also love