Day #24: Healthy Oat & Prune Muffins

Today, my hubby came inside after working in the garage to find several jumbo muffin varieties on the counter. He was super excited to find Pumpkin Chocolate Chip and Blueberry Cream Strusel Muffins. Those SUPER YUMMY recipes can be found here: http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

So, when I told him that the pumpkin and blueberry ones were for the Coffee Shop and not for him, he was a little disappointed. I quickly told him that I had made him some Oat & Prune Muffins, but that did not excite him ;-). I guess Prunes and Oats just didn't sound especially tasty to a Chocolate lover. But, alas, I had to make them because they were one of the 100 muffins in the cookbook. They are very healthy and full of fiber, so if you are looking to protect your heart and your waistline, then these muffins are a good option. On the other hand, if you are in the mood for Muffin DELICIOUSNESS then you must make these recipes: http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

Tomorrow I am going to be making Chocolate Cinnamon Muffins

(Because I have to redeem myself for my hubby ;-)).

Have a Beautiful Monday and a Fabulous Week! Blessings to you my dear Friends!

Healthy Oat & Prune Muffins

Ingredients:
1 cup all-purpose flour
1 tbsp baking powder
Heaping ½ cup light brown sugar
2 cups rolled oats
3/4 cup chopped dried prunes

2 large eggs
1 cup buttermilk
6 tbsp canola oil
1 tsp vanilla extract

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour and baking powder in a large bowl. Stir in the brown sugar and rolled oats. Lightly beat the eggs in a large bowl, then beat in the buttermilk, vanilla extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.