Oatmeal-Prune Muffins - Willamette Valley Oregon
"I don't recall when I received this recipe. I do however, recall eating my first one fresh from the oven. They are a nice change from the heavy brans and the all too common blueberry and strawberry muffins."
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
1 muffin
- Serves:
- 12-36
ingredients
- 1 1⁄3 cups flour, all purpose
- 3⁄4 cup oats, rolled
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg, beaten
- 3⁄4 cup milk
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup oil
- 1⁄2 teaspoon vanilla
- 1 cup prune, dried, pitted, snipped
directions
- Grease eighteen 1 3/4 inch or twelve 2 1/2 inch muffin cups or line them with paper baking cups; set aside.
- In a large mixing bowl stir together flour, oats, baking powder, baking soda, and salt.
- Make a well in the center of the dry mix.
- In a second bowl combine the egg, milk, brown sugar, oil, and vanilla.
- Add the egg mixture all at once to the dry mixture.
- Stir until moistened- batter should be lumpy.
- Fold prunes into the batter.
- Spoon half the batter into the small muffin cups or all into the large muffin cups.
- Bake at 400 for 10-12 minutes for the small muffins or 16-18 for the large muffins.
- Cool on a wire rack for 5 minutes; serve warm.
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RECIPE SUBMITTED BY
ValkyrieQueen
United States
My mother encouraged my love of food - creating and enjoying a wide variety of things. My acupuncturist taught me the spiritual and healing world of foods. I strive to share that blended concept with all who may sit at my table.
