Prune Breakfast Muffins

This recipe was prepared by my mum and aunt. It is a favorite among the family and a fantastic addition to picnics and potlucks.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12
Yield: 12 muffins

Ingredients

  1. 1 cup all-purpose flour
  2. 1 cup sorghum flour
  3. 2 teaspoons baking powder
  4. ½ teaspoon baking soda
  5. ¼ teaspoon salt
  6. 2 eggs, beaten
  7. 1 cup dried pitted prunes, finely chopped
  8. 1 cup white sugar
  9. 1 cup lemonade
  10. 1 cup water
  11. ¼ cup dry whole-grain hot breakfast cereal

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs; mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.
  5. In this recipe I use lemonade in place of light cream. I would recommend a light-flavored juice in place of milk so as to not alter the flavor too much in the finished product.

Nutrition Facts

Calories 204 kcal
Carbohydrate 46 g
Cholesterol 31 mg
Dietary Fiber 3 g
Protein 4 g
Saturated Fat 0 g
Sodium 196 mg
Sugars 25 g
Fat 1 g
Unsaturated Fat 0 g

 

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