• 12servings
  • 30minutes
  • 228calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup pitted prunes, chopped (press down in measuring cup to make a full 1/2 cup)

  2. 1 1/2 cups flour

  3. 1 1/2 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon cinnamon

  6. 1 large egg , beaten

  7. 1/2 cup sour cream

  8. 1/3 cup butter , melted

  9. 1/4 cup butter , melted

  10. 1/2 cup white sugar

  11. 1 teaspoon cinnamon

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.

  3. In a bowl blend together beaten egg, sour cream and melted butter.

  4. Add to dry ingredients and stir just until well blended, but do not overmix.

  5. Batter will be firm like a stiff drop cookie dough.

  6. 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.

  7. Bake 15 - 20 minutes in 375 degree oven, or until golden brown.

  8. Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.

  9. While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.

  10. 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.

  11. Delicious!


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