Old Fashioned Morning Muffins
This recipe was inspired by one of our California Prune growers, Ranvir Singh. After hearing about his grandmother’s top-secret Prune + Bran muffin recipe, we set off to create our own version of her heritage recipe for morning muffins.
Makes: 12Prep Time: 10 minutesCook Time: 25 minutes
INGREDIENTS
- 1/2 cup + 1 1/2 cup bran cereal or oat bran
- 1/2 cup boiling water
- 1/3 cup extra virgin olive oil
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tsb baking soda
- 1 tbs baking powder
- 1/2 tsb salt
- 3/4 cup California Prunes, chopped
- 1 1/4 cup buttermilk
- 1/4 cup light brown sugar
DIRECTIONS
- In a small mixing bowl, soak 1/2 cup bran in boiling water. Set aside—once cooled, stir in the olive oil and egg.
- While the soaked bran is cooling, add the flour, sugar, baking soda, baking powder, and salt to a large mixing bowl. Whisk to combine, then stir in the chopped prunes, breaking up any clumps.
- Combine the buttermilk and brown sugar in a small bowl, then fold into the flour mixture. Stir in the remaining 1 1/2 cups bran, then add the soaked bran. Cover the batter and refrigerate overnight (or at least 4 hours).
- When ready to bake, preheat the oven to 375° F. Grease two muffin tins or line them with paper cups that have been lightly greased.
- Give the batter a gentle stir. Then scoop 1/4 cup (2 oz.) of batter into each muffin cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, place the pan on a cooling rack. Let cool for 10 minutes, then remove the muffins from the tin and serve!
Serving Suggestion: These morning muffins are delicious as is, but if you’re feeling extra indulgent, try slathering a warm muffin with homemade Prune Butter!