Name: Oatmeal and Prune Muffins
Ingredients: 1 c All-purpose flour; 1/4 c Sugar; 1 1/2 ts Double-acting baking powder; 1 ts Salt; 1/2 ts Baking soda; 1 1/3 c Quick-cooking rolled oats; 1 c Chopped pitted prunes; 1 c Buttermilk; 1/2 Stick unsalted butter, (1/4 cup) melted and cooled; 1/4 c Unsulfured molasses; 1 lg Egg, beaten lightly

We should not shrink from opportunities where our faith may be tried. The more I am in a position to be tried in faith, the more I will have the opportunity of seeing God’s help and deliverance. Every fresh instance in which He helps and delivers me will increase my faith. The believer should not shrink from situations, positions, or circumstances in which his faith may be tried, but he should cheerfully embrace them as opportunities to see the hand of God stretched out in help and deliverance. Thus his faith will be strengthened.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

1	c	All-purpose flour
1/4	c	Sugar
1 1/2	ts	Double-acting baking powder
1	ts	Salt
1/2	ts	Baking soda
1 1/3	c	Quick-cooking rolled oats
1	c	Chopped pitted prunes
1	c	Buttermilk
1/2		Stick unsalted butter, (1/4 cup) melted and cooled
1/4	c	Unsulfured molasses
1	lg	Egg, beaten lightly

INSTRUCTIONS

Into a bowl sift together the flour, sugar, baking powder, salt, and baking
soda and stir in the oats and the prunes. In another bowl whisk together
the buttermilk, butter, molasses, and egg, add the mixture to the flour
mixture, and stir the batter until it is just combined. Divide the batter
among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the
middle of a preheated 400 degree F. oven for 20 to 25 minutes, or until
they are golden and springy to the touch. Turn the muffins out onto a rack
and let them cool.
Yield: 12 muffins
NOTES : (recipes developed from Gourmet Magazine)
Posted to MC-Recipe Digest V1 #368
Recipe by: Cooking Live Show #CL8790
From: Angele Freeman <jfreeman@netusa1.net>
Date: Sat, 11 Jan 1997 13:58:26 -0500 (EST)

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