Almost 30 years ago, I bought a cookbook specializing in muffins to send to my daughter-in-law in St. Louis for her birthday. Before it left my hands, I copied down a lot of the recipes to try some day. I’m just now getting around to this one.
OATMEAL PRUNE MUFFINS
- 1 cup water
- 1-1/2 cups chopped, pitted dried prunes
- 2/3 cup uncooked old-fashioned rolled oats
- 1-1/2 cups all-purpose flour
- 1 cup firmly packed light brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/2 cup Canola oil
- 2 eggs, lightly beaten
- 1 tsp. vanilla
- 1/4 tsp. grated orange peel*
*I always keep small containers of orange, lemon and lime peel in the freezer. Just a few minutes of thawing time will give enough for the small amounts needed in cooking and it tastes like fresh grated peel.
Preheat oven to 400 degrees F. Grease or line with paper or silicone 12 muffin cups.
In a small saucepan, bring water to a boil; remove from heat. Stir in prunes and oats; let stand 20 minutes.
While mixture is cooling, in a large bowl whisk together the flour, brown sugar, baking soda, salt, cinnamon and nutmeg.
Stir oil, beaten eggs, vanilla and orange peel into prune mixture in saucepan. Make a well in the center of the dry ingredients; add prune mixture and stir just to combine.
Spoon batter into prepared muffin cups; bake @ 400 degrees F for 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean.
Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups (I like to remove the silicone cups from the muffin pan right away).
Remove muffins from pan or silicone liners to rack to cool.
Makes 12 muffins
After muffins are cool, store in an airtight container like this 45-year-old Tupperware piece.
Muffins also freeze well.
These muffins are a very good combination of tasty and healthy.
10 thoughts on “Oatmeal Prune Muffins”
I made these muffins today and they turned out great! However, I noticed that the list of ingredients for the recipe calls for 1/2 cup of canola oil, but the directions for making the muffins do not instruct you to add the oil. Consequently, I totally missed adding the canola oil and the muffins were still moist, tender and delicious. (not to mention much lower in fat). Just thought you might like to know that this recipe is great without adding any oil!
I must read my recipes over 10 or 12 times but occasionally I miss something like this. So sorry, but also great to know that the oil can be eliminated completely. Lillian
Hi Lillian! My computer has been playing tricks on me! After reading the instructions again, I see that they do indeed tell you to add the oil along with the prunes and oatmeal; somehow when I copied and pasted this recipe so I could print a copy things got mixed up. No problem since the muffins were delicious without the oil! I just discovered your webpage today and am enjoying looking at all your posts and project pictures! Thanks!
No, Carole, your computer didn’t play tricks on you. After receiving your message, I went in and corrected the recipe for any future readers. Your comment will also be there telling them that they can omit the oil if they want to. I’m grateful that you pointed this out to me. Lillian
It is there, but it may have been missed because it is the very first with a small name!
Made the muffins today. Used a whole box of prunes. I usually use apple sauce instead of oil, to reduce the fat content. This time I used left over fruit sauce (Musselman’s Apple-Cherry-Peach spread). DELICIOUS !
Thank you for letting me know you tried the muffins and for your adaptations, which sound great.
Delicious! Thanks very much.
Wow. Thank you for this simple recipe. My picky 2 year old loved it!
My search for a prune muffin recipe led me here and I will definitely try this because it sounds delicious and I also have a similar 45 year old tupperware container (only in green) from my mother. 😀