Orange Prune Muffins Recipes

PRUNE MUFFINS

Steps:

• 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!

ORANGE PRUNE MUFFINS

Steps:

• Mix prunes and banana in food processor until combined well. Stir in milk, orange juice, egg and orange peel.
• In a separate bowl, mix oat bran,oats, flour, brown sugar, baking powder and cinnamon. Make a well in the center of dry ingredients and pour in prune/banana mixture. Stir until combined.
• Fill 12 paper-lined muffin tins 2/3 full and bake at 400 degrees F for about 20 minutes or until centers spring back when pressed.

SUGARLESS FRUIT NUT MUFFINS

Steps:

• In a saucepan over medium high heat, combine water, dates, raisins and prunes.
• Boil for 5 minutes, water will be absorbed and remove from heat, add chopped up butter and stir till butter is melted.
• Transfer to large bowl and let cool.
• Set oven to 350*F and grease and flour muffin cups or use paper liner.
• Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
• Mix in nuts and blend into fruit mixture.
• Spoon into muffin cups 2/3 to 3/4 full.
• Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.

PUMPKIN-ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin trays or line with paper liners.
• Sift flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in prunes.
• Mix pumpkin, orange juice, milk, eggs, orange zest, and vanilla extract together in a separate bowl. Fold into flour mixture. Add melted butter and mix well.
• Divide batter between 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 muffins from the oven and place on wire racks to cool, 20 to 30 minutes. Dust with confectioners' sugar.

MOLASSES AND ORANGE MUFFINS

Steps:

• Preheat oven to 375°F Grease the bottoms of medium size muffin cups.
• Wash and quarter orange. Chop in food processor.
• Add remaining ingredients to food processor. Mix until just moistened.
• Fill muffin cups 2/3 full.
• Bake for 15-20 minutes.