As Requested, Prune Muffin Recipe

Some people are turned off by the word “prune”. I admit, so was I. Until I had these prune muffins. Please give them a try and make them. And then, make everyone in your family try them. It will become their new favorite. It is a favorite of everyone in our family. I will post the original recipe from Gourmet Magazine from the early 1990’s (yes, I am that old!) and my version. My version is a little lighter, a little less sweet and a lot more prunes. Enjoy!

Prune Sour Cream Muffins (Original)

2 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 large egg
1 large egg yolk
1 cup sour cream
2 tablespoons milk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup pitted prunes chopped in food processor, whatever consistency you want – I like it just before its pureed
1/4 cup coarsely chopped walnuts

For the topping, 2 tablespoons sugar, 1/4 teaspoon cinnamon

Preheat oven to 400º. Spray muffin tins with Pam. Make the topping, set aside. Into a bowl, sift together flour, sugar, baking soda, baking powder and the salt and in another bowl, whisk together the whole egg and the yolk, the sour cream, milk, melted butter and vanilla. Make a well in the flour mixture , add the egg mixture and stir the batter with a fork until it is just combined. Stir in the prunes and walnuts – the batter will be slightly lumpy. Divide the batter evenly among 12 1/2 cup muffin tins and sprinkle the topping over it. Bake in the middle of the oven for 15-20 minutes until they are golden and a tester comes out clean. Turn onto racks and let them cool.

Ok, here are my modifications:
1/2 stick butter
1/2 cup sugar
2 cups prunes
lite sour cream