Prune muffins. Lick Your Fingers: Flavored Homemade Prune Muffins Muffins Prune Pie
Fragrant, airy, melting in the mouth muffins - perfect dessert both for big parties and for cozy home celebrations. The main difference between muffins and muffins is their compact size and lighter and more delicate texture, which is why they are so popular. Chocolate, banana, cottage cheese, berry, cheese fillings can be completely different, which allows you to try this dessert in a new way every time. In our today's article you will find classic recipe with a photo, which can be prepared in literally half an hour.
Prune muffins - step by step recipe
The option we offer is very simple and quick: 10 minutes are allotted for preparing the dough, 20 minutes for baking. From the proposed amount of products, 12 muffins will be obtained.
Required Ingredients:
- milk - 1 glass
- eggs - 1 pc.
- vegetable oil- 1/2 cup
- flour - 2.5 cups
- sugar - 1/2 cup
- baking powder - 2 tsp.
- salt - 1/2 tsp.
- prunes - 8 pcs.
- icing sugar - 1 tbsp. l.
Step-by-step instruction:
- Sift the flour twice and mix with baking powder.
- Add milk and egg.
Attention! Milk is a must room temperature... If you take a colder one, then the dough will turn out with lumps that will be difficult to break even with a mixer.
- Pour sugar into the dough and pour in sunflower oil.
- Beat the mixture with a blender or mixer at medium speed, achieving a consistency similar to thick sour cream.
- Immerse prunes for five minutes in warm water... Soft fruits do not need to be soaked beforehand. Having shaken off the water from the prunes, we dry it with a paper napkin. Then cut into cubes and add to the dough.
On a note! Instead of prunes, you can use any fresh or frozen berries. For example, this recipe makes very aromatic muffins with cherries and blueberries. Before adding to the dough from the berries, be sure to drain the excess liquid.
- Preparing baking dishes. Traditionally, muffins are baked in special paper wrappers that do not need additional greasing. Since this paper contains an imperceptible impregnation, the bright candy wrapper is easily separated from finished baked goods... We put paper blanks in standard metal cupcake molds, otherwise the muffins may "float" and become lopsided.
On a note! Instead of metal molds, silicone molds can also be used, but without paper wrappers.
- We fill the forms with dough by 2/3, taking into account the fact that muffins will "grow" significantly in the oven.
- Preheat the oven to 200 degrees and put a baking sheet with forms. After 20 minutes, the muffins will turn golden and can be served.
On a note! The readiness of cupcakes can be judged not only by appearance but also by weight. Fully baked muffin becomes light and airy. The old "grandmother's" method - a thin wooden stick or toothpick is also suitable for checking readiness. Pierce her pastries and if you pull out a toothpick and find it dry and without any traces of dough, then the muffin is ready!
- Sprinkle hot muffins with prunes with powdered sugar and enjoy an incredibly tasty and beautiful dessert.
On a note! It is better to sift the powder through a fine sieve. Then the sugar layer will lay evenly, and the baked goods will look even more appetizing.
You like the aroma of dried plums and their spicy taste? I invite you to treat yourself to homemade muffins with prunes and lemon! Suitable for winter tea. If summer is the time to bake charlottes and pies with fresh plums, then in the cold season you can use fragrant dried fruits for baking.
With prunes, honey cake or cottage cheese-sand roll is successfully obtained - I recommend trying. Also, dried plums can be added to the dough in the company of other dried fruits: dried apricots, raisins, cranberries. Why jerky? Because such prunes are healthier than smoked ones, as they are harvested in a more natural way.
There is also a recipe for a cake with lemon zest and juice on the site - try it if you prefer the lemon flavor. Because in this muffin, the main part is performed by prunes due to their special bright taste, and a lemon note subtly sounds somewhere in the background.
Ingredients:
- 100 g pitted prunes;
- 1 lemon;
- 3 medium eggs;
- 140 g sugar (almost ¾ cup 200 g);
- 70 ml of milk;
- 80 ml odorless vegetable oil;
- 240 g flour (1 and ¾ cups);
- 1 teaspoon baking powder (with a small top);
- A pinch of salt.
How to bake:
Prepare prunes and lemon by washing and pouring boiling water for 5 minutes. More precisely, pour the lemon with boiling water to remove the bitterness from the zest, and steam the prunes with just hot water so that more vitamins remain in the plums.
When the citrus and dried fruits are infused (the prunes become soft), put it in a colander so that the water is glass.
And rub the zest from the lemon on a fine grater and squeeze the juice. I got about 50 ml of lemon juice.
Combine eggs and sugar in a bowl; beat with a whisk or mixer for a minute - one and a half - until splendid.
Add to the whipped mass lemon zest and juice, strained from the seeds. Beat a little more.
Now we pour in vegetable oil. You do not need refined - it can be raw market olia, most importantly, odorless, otherwise the fragrant butter will give the whole cake such a flavor ... this wonderful smell is appropriate in salads, but in baked goods it turns out to be very specific.
Stir and add milk.
After stirring again, we begin to sift the flour mixed with baking powder. Sift a part, mix, salt - salt is also needed in sweet pastries.
The dough is not very thick - like sour cream.
Cut the prunes into pieces. We take another 1-2 tablespoons of flour and roll pieces of dried fruit in it - this is necessary so that during baking the prune pieces do not fall down, but are evenly distributed in the dough.
Stir the plums into the dough. And we put it in a mold, greased with a thin layer of vegetable oil.
You can bake a prune muffin both in a rectangular shape (for bread), and in a ring shape (like mine), and in a round one with a diameter of 18-20 cm.Only we take into account that, depending on the shape, the dough layer will be of different thickness - accordingly, baking times will vary. If in original recipe(for which I thank the author Matilda!) The cake was baked in a rectangular bread pan for about an hour, then mine was baked in a mold with a hole for about 35-40 minutes. Therefore, be guided by your
the oven and the appearance of the cupcake. When it turns bright golden, with golden brown, and inside when checking with a skewer it will become dry - it's time to get it out.
Gently pry the finished cake with a spatula along the edges and shake it out onto a dish.
You can sprinkle with icing sugar or pour over with lemon icing.
Cut the cooled muffin into portions and help yourself!
Today I'll show you how to make prune muffins. These muffins can be baked in a large pan or in small muffin tins. The prune muffins are moderately sweet and very fluffy.
We will need the following Ingredients:
- flour - 1.5 cups;
- kefir - 150 ml;
- odorless vegetable oil - 100 ml;
- sugar - 100 g;
- eggs - 2 pcs.;
— vanilla sugar- 1 tsp. Boxes;
- baking powder - 2/3 tsp. Boxes;
- soda - 1/3 tsp. Boxes;
- prunes - 100 g.
Preparation:
First, crush the eggs with sugar.
Then add liquid ingredients: kefir and vegetable oil, mix well with a whisk (or mixer).
Add vanilla sugar and flour mixed with baking soda and baking powder to the dough, mix thoroughly.
Cut prunes (previously soaked and dried for a short time) into small pieces and mix with the dough.
I poured the finished dough into such silicone molds.
You can bake muffins with prunes in small tins. The dough forms should be filled in two or three volumes, no more (the dough rises well)!
Preheat the oven to 200 degrees and bake the muffins for 15-25 minutes (depending on the oven and the size of the molds). 20 minutes was enough for me.
