Prune Muffins

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!