My boys love these muffins and I end up making a double batch every month or so. I freeze the muffins in a freezer bag. Just defrost and warm when you want one. My kids eat these for breakfast or an afternoon snack (the teenagers eat 2-3 in one sitting). They will even have one for dessert if I have a fresh batch cooling on the kitchen counter.
These muffins are loaded with prunes, apples (sometimes pears too), and flaxseeds. I use half all-purpose flour and half whole wheat pastry flour.
Here is my recipe:
Nonstick cooking spray with flour
Dry Ingredients:
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground flaxseeds
¾ cup semisweet chocolate chips
Wet ingredients:
½ cup firmly packed light brown sugar
4 tablespoons trans-fat free soft margarine spread
4 oz baby food jar apple/ prune or pear/ prune
¾ cup buttermilk
1 egg white
2 teaspoons pure vanilla extract
4 oz container of applesauce
- Preheat the oven to 350 deg F. Spray a 12-cup muffin tin with the cooking spray (or line with baking wrappers).
- Mix the dry ingredients in a large bowl. Add both flours, the baking powder, baking soda, salt, ground flaxseeds and the chocolate chips.
- In a second large bowl, combine the brown sugar and margarine until creamy. Mix in the other wet ingredients. Baby food jar, buttermilk, egg white, vanilla extract, and applesauce.
- Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix). There should be some lumps in the batter.
- Divide the batter into the muffin tin. Bake for 20-25 minutes until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Allow to cool on a baking rack.