| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1 1/2 | t | Double-acting baking powder |
| 1 | t | Salt |
| 1/2 | t | 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1943
Calories From Fat: 886
Total Fat: 100.7g
Cholesterol: 439.8mg
Sodium: 4034.9mg
Potassium: 1376.6mg
Carbohydrates: 241g
Fiber: 12.8g
Sugar: 62.2g
Protein: 31g