Date: 01 Feb 94 16:31:54 GMT
From: firstname.lastname@example.org (Ellen Kehrbaum)
I got this recipe from the coupon section of the Sunday paper. Made the
necessary substitutions and it turned out great! This was my first attempt
at baking with prune butter, but definitely NOT my last. A word of caution,
check out the ingredients on the prune butter. The one I had used sweeteners
so I cut the sugar to 1/4 cup. The original recipe called for brushing the
muffin tops with fruit juice and then rolling in the remaining sugar. That
was just too much for me.
1 1/4 cups flour
1/2 cup Regular, Quick or Instant Cream of Wheat Cereal
1/4 cups sugar
1 tbsp baking powder
2 tsp ground cinnamon
1 cup nonfat milk
1/4 cup non-fat egg substitute
2 tbsp prune butter
1 tsp vanilla extract
1 cup raisins
In medium bowl, combine flour, cereal, sugar, baking powder, and
cinnamon; set aside.
In small bowl combine milk, egg substitute, prune butter, and vanilla;
stir into dry ingredients until just moistened. Stir in raisins. Spoon
mixture evenly into 12 muffin pan cups (non-stick). Bake at 400 degrees
farenheit for 18-20 minutes or until toothpick inserted in center comes
out clean. Remove from pan. Serve warm.
Mix together 0.25 cups sugar and all the other dry ingredients. Mix together
the wet ingredients. Combine ingredients until mixed. Add raisins. Spoon
into 12 non-stick muffin cups. Bake at 400 degrees for 20-25 minutes. When
cooled brush the tops with fruit juice and sprinkle with the remaining sugar.
I made these and they are good. I made them in mini-muffin cups and got 18.
They also only took 12 minutes to cook. I don't honestly know if they need
the additional sugar sprinkled on, I think they would be good without it.