Prune Walnut Muffins Food

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.

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.

COFFEE WALNUT BREAKFAST MUFFINS

Steps:

• Preheat oven to 350.
• Grease and flour 12 muffin pan cups.
• Cream the butter with the sugars, coffee and vanilla.
• Beat together the eggs and milk.
• Combine the flour, salt and baking powder.
• Alternately add the wet and dry ingredients to the butter mixture.
• Stir just to combine.
• Add the chips and nuts.
• Fill the tins full.
• Bake for 20-25 minutes.
• Cool 5 minutes, then remove and cool on racks.

FEEL-GOOD MUFFINS

Steps:

• Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.
• Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
• Fold the prunes and nuts into the mixture.
• Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.