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Recipes - and - Recipes1 C unbleached flour
1 C wholewheat flour
1 C packed brown sugar
1 tsp. Baking powder
1 tsp. baking soda
1/2 tsp salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
8 Tbsp. melted butter
2 large eggs
1/2 C buttermilk
1/2 C prune juice
1 tsp. vanilla
12 ounces moist pitted prunes, coarsely chopped
12 pecan halves
Preheat oven to 350* Grease muffin tin.
In a large bowl whisk together dry ingredients.
In a medium bowl using a whisk or electric beater, combine butter, eggs, buttermilk, prune juice and vanilla. Beat till thick and light. Add flour mixture and stir till moistened. Fold in prunes.
Spoon batter into muffin cups until level with the pan. Top each with a pecan half. Place on centre of oven and bake 20 minutes or till cake tester comes out clean and top feels springy. Cool 5 minutes in pan before removing to cooling rack.
These are from The Bread Bible by Beth Hensperger.
I'd never heard of prune muffins before I tried them a few years ago...they are really an excellent and different muffin.
Jill
formerly the Miner's Wife but now the Mistress
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