It is 46 degrees and raining (again) this morning. There are so many beautiful shades of green here in Iowa that I cannot complain about the rain. Hopefully, all this rain will evolve into the amazing jewel tones of Autumn…my favorite season. My farmer friends tell me, however, that they need more very warm days and sunshine to mature the crops. So, we’ll pray for just that and an abundant, successful harvest here in the Heartland!
A couple of nights ago, I made these muffins and, to be honest, they’re even better two days later. Something about all the flavors and the moisture of the prunes having time to absorb. I wouldn’t say that they are my favorite muffins ever, but they were very good with a cup of fresh coffee on this rainy morning.
Now, if I’d put Banana-Prune Muffins in the title, you would probably have skipped on by, right?! They really are good – try them!
1/2 cup granulated sugar
1/4 cup butter (melted)
1 cup mashed, ripe banana
1 & 1/4 teaspoon vanilla
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1 cup finely chopped & pitted prunes (or chopped chunky if you prefer)
Preheat the oven to 350 degrees (175 degrees C). Prepare the muffin tins with Pam, grease & flour OR use paper liners as I did.
In one bowl: Combine and whisk all the dry ingredients together.
In a large bowl, combine sugar, melted butter, vanilla and egg. Beat until smooth. Blend in the bananas.
Add the dry ingredients to the wet ingredients. Stir just until moistened. Gently mix in the prunes.
Spoon into prepared muffin cups.
Bake in preheated oven for about 20 – 25 minutes or until a toothpick inserted in center comes out clean.
Enjoy warm with butter and homemade jam or honey!