Topping
1/4 cup finely chopped walnuts
3 tablespoons brown sugar
1/2 teaspoon cinnamon
Muffins
1/2 cup softened prunes
1 egg
1/2 cup vegetable oil
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups flours
1 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon mace
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup finely chopped prunes

Instructions

Topping: Place finely chopped walnuts in a small bowl. In another small bowl, mix brown sugar and cinnamon together. Set both bowls aside.

To soften prunes: In a small bowl, cover 1/2 cup prunes with water and let set until prunes become enlarged. Discard all except 1/3 cup of soaking water. Blend softened prunes and 1/3 cup soaking water to make prune purée and set aside.

Heat oven to 350 degrees. Line 12 muffin cups with paper baking cups. In large bowl, beat egg, stir in oil, milk, sour cream, vanilla and prune purée. In another bowl, mix remaining dry ingredients, including walnuts and chopped prunes. Stir into wet ingredients all at once until flour mixture is just moistened. Fill muffin cups about 2/3 full.

Sprinkle top of muffins with reserved finely chopped walnuts and sprinkle brown sugar-cinnamon topping over nuts. Bake until golden brown, about 15-18 minutes.

This entry was posted on Saturday, March 4th, 2006 at 3:17 am and is filed under Muffins. You can leave a response, or trackback from your own site.