250 ml milk
125 ml vegetable oil
20 gm caster sugar
30 gm dark brown sugar
285 gm plain flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp grated nutmeg
115 gm cooked stoned prunes - chopped
Preheat oven 200 degrees C. Grease a 12-cup muffin tin.
Break the egg into a mixing bowl and beat with a fork. Beat in the milk and oil. Stir in the sugars. set aside.
Sift the flour, baking powder, salt and nutmeg into a mixing bowl. Make a well in the centre, pour in the egg mixture and stir until moistened. do not overmix; the batter should be slightly lumpy. Fold in the prunes.
Fill the prepared cups two-thirds full. Bake until golden brown, about 20 minutes. Let stand 10 minutes before turning out.
Serve warm or at room temperature.
Source: Essential Baking - Carole Clements
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