Thursday, March 5, 2009

Prune Muffins


1 egg
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.

Makes 12

Source: Essential Baking - Carole Clements

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