March 1, 2004

• SUGARPLUM MUFFINS

  
  

  With real sugarplums. Now, hush!

  
  

  2 cups (about 8 oz) cake flour, sifted if lumpy
  3/4 cup granulated sugar
  2 teaspoons baking powder
  1/2 teaspoon salt
  1 cup lightly packed pitted prunes, cut into quarters with scissors
  2 large eggs
  1/4 cup cooled, melted butter or bland vegetable oil
  1/2 cup milk (nonfat okay)
  1 1/2 teaspoons vanilla extract
  1/2 teaspooon butter flavoring
  coarse granulated sugar, for topping

  
  

  Preheat oven to 375 degrees F. and grease (or coat with nonstick cooking spray) 6 Texas-sized muffin cups.  In medium mixing bowl, combine flour, sugar, baking powder, and salt.  Stir in prunes, making sure no pieces are stuck together.  Make a well in center of dry ingredients in which to add eggs; beat lightly, then stir in butter, milk, and extracts.  Incorporate dry ingredients, stirring until just combined.  Fill muffin cups with batter 2/3 from the top.  Sprinkle generously with coarse sugar.  Bake until golden brown on the sides and tops are rounded and spring back when lightly pressed, about 25 minutes.  Remove from pans and serve hot with plenty of butter.

  • 4:31 pm
  • 1 Comment