| 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)
A Message from our Provider:
“Better to face the truth now, than after death”