Prune Breakfast Muffins recipe

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Ingredients

1 cup all-purpose flour
1 cup sorghum flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten
1 cup dried pitted prunes, finely chopped
1 cup white sugar
1 cup lemonade
1 cup water
¼ cup dry whole-grain hot breakfast cereal

Nutrition Info

203.6 calories
carbohydrate: 45.7 g
cholesterol: 31 mg
fat: 1.1 g
fiber: 2.5 g
protein: 4.1 g
saturatedFat: 0.3 g
servingSize: -
sodium: 196.1 mg
sugar: 24.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

  2. Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.

  3. Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs, mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.

Recipe Yield

12 muffins

Recipe Note

A light breakfast muffin with the goodness of whole grain cereal and prunes, made in a flash to get you on your way quickly in the morning.

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