Prune Muffins
Moist, flavorful prune muffins with oatmeal and a hint of sweetness, perfect for breakfast or snacks, appealing to those who enjoy wholesome, fruity baked treats.
Ingredients
Instructions
- Mix together the beaten egg, buttermilk, and brown sugar.
- Sift together the flour, soda, and salt, then add to the wet ingredients.
- Gently fold in the oatmeal and cooked, cut-up prunes.
- Add the melted shortening or oil and stir as little as possible.
- Fill greased muffin pans about 2/3 full.
- Bake at 400°F (200°C) for about 25 minutes.
Tips & Substitutions
For a healthier twist, consider substituting half of the all-purpose flour with whole wheat flour. If you don't have buttermilk, regular milk mixed with a tablespoon of vinegar or lemon juice can work as a substitute. Ensure the prunes are well-chopped for even distribution in the batter. Adding a pinch of cinnamon can enhance the flavor, reminiscent of recipes like Chocolate Chip Brownie Cookies.
Serving Suggestions
These prune muffins make a delightful breakfast or snack option. Serve them warm with a dollop of butter or cream cheese. They pair beautifully with a hot cup of tea or coffee, making them perfect for a cozy brunch. For a more filling meal, enjoy them alongside a fruit salad or yogurt, similar to serving suggestions for Most Moist Banana Bread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months. To reheat, simply thaw and warm in a microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Muffins contains roughly 347 calories, with 4g protein, 56g carbohydrates, and 13g fat. It is an excellent source of iron (31% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 698mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh prunes instead of cooked ones?
Yes, you can use fresh prunes, but they should be chopped into small pieces to ensure they integrate well into the batter. Make sure to adjust the cooking time slightly if using fresh prunes, as they may retain more moisture.
What can I substitute for brown sugar?
If you don't have brown sugar, you can substitute an equal amount of granulated sugar mixed with a tablespoon of molasses for a similar flavor. Alternatively, coconut sugar or maple syrup can also be used, though you may need to adjust the liquid ingredients accordingly.
How can I make these muffins gluten-free?
To make gluten-free prune muffins, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for proper texture, or add a teaspoon of xanthan gum to the mix. The muffins may have a slightly different texture, but they will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).