Categories: Breakfast, Quick Breads

Ingredients

• 1C ap flour
• 1/4 C sugar
• 1 1/2 t double-acting baking powder
• 1 t salt
• 1/2 t baking soda
• 1 1/3 C quick-cooking oats (I use coarse ground oats)
• 1 C chopped prunes
• 1 C buttermilk
• 1/4 C unsalted butter, melted and cooled
• 1/4 C unsulfured molasses
• 1 large egg, beaten slightly

Directions

1. In a bowl, sift together the flour, sugar, baking powder, salt, and baking soda and stir in the oats and prunes.

2. In another bowl, whisk together the buttermilk, butter, molasses, and egg. Add this mixture to the flour mixture and stir the batter until just combined.

3. Divide the batter among 12 well-buttered 1/3C muffin tins and bake the muffins in the middle of a preheated 400 degree F oven for 20-25 minutes or until golden and springy to the touch.

4. Turn the muffins out onto a cooling rack and let them cool.

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