Best Orange Prune 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!

ORANGE PRUNE MUFFINS



Orange Prune Muffins image

Although I haven't tried this recipe yet, I think it looks good and healthy. It has very little refined sugar and lots of oats. I found it on the back of a Great Value (Wal-Mart) Prunes box. I plan to make it soon for my prune-loving daughter. Since I haven't made it yet, the prep time is a guess.

Provided by jbronwynne

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup pitted prune
1 ripe banana
3/4 cup milk
1/4 cup orange juice
1 egg, beaten
2 teaspoons grated orange peel
1 cup oat bran
1/2 cup rolled oats
3/4 cup flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon

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.

Nutrition Facts : Calories 132.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 17.6, Sodium 106, Carbohydrate 29, Fiber 3.2, Sugar 9.6, Protein 4.1

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.

ORANGE MUFFINS



Orange Muffins image

Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup orange juice
⅓ cup vegetable oil
1 egg
1 tablespoon orange zest

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g

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