Best Fat Free Mini Prune Honey Muffins Recipes

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PRUNE MUFFINS



Prune Muffins image

I love this little muffin!! A grand prize winning recipe by Betty Watts of PEI, source: Saltscapes magazine, Canada's East Coast Magazine. Betty says these muffins are best served the day after they are made, I like them anytime, especially warm from the oven! I have updated the directions as the result of the first review. I often add 1/2 cup of chopped pecans to the dry ingredients, I love nuts!

Provided by Elly in Canada

Categories     Breakfast

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1/2 cup pitted prunes, chopped (press down in measuring cup to make a full 1/2 cup)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup white sugar
1 large egg, beaten
1/2 cup sour cream
1/3 cup butter, melted
1/4 cup butter, melted
1/2 cup white sugar
1 teaspoon cinnamon

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!

MOLASSES PRUNE MUFFINS



Molasses Prune Muffins image

Make and share this Molasses Prune Muffins recipe from Food.com.

Provided by Outta Here

Categories     Quick Breads

Time 33m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 cup rolled oats, quick-cooking type
3/4 cup sugar
1/4 cup toasted wheat germ
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup prune puree
1 cup low-fat buttermilk
1/2 cup ricotta cheese, part skim milk
3 tablespoons canola oil
2 tablespoons molasses
1 tablespoon vanilla extract
1 large egg

Steps:

  • Preheat oven to 400°F.
  • Coat 18 muffin cups with nonstick cooking spray.
  • Combine first 8 ingredients in a large bowl.
  • Combine remaining ingredients and stir well with a whisk.
  • Add to flour mixture and stir just until moist.
  • Spoon batter into 18 muffin cups.
  • Bake 18 minutes or until done. Remove from pan immediately and cool on wire rack.

BANANA PRUNE MUFFINS



Banana Prune Muffins image

They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.

Provided by LISA BRETON

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

½ cup white sugar
¼ cup vegetable oil
1 egg
1 cup mashed banana
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup chopped pitted prunes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  • In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 33.6 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 137.8 mg, Sugar 16.8 g

GRANDMA'S HONEY MUFFINS



Grandma's Honey Muffins image

I can remember my Grandma Wheeler making these delicious muffins-we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! -Darlis A. Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 179 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

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