Muffins and Biscuits

Cappucino Muffins
Maple Muffins

Cappucino Muffins

2 cups flour
1 ½ cups sugar
½ cup unsweetened cocoa powder
1 teas. baking soda
½ teas. salt
½ cup prune purée (see below)
¼ cup vegetable oil
2 eggs
¼ cup instant espresso powder
dissolved in ½ cup warm water
2 teas. vanilla
whipped topping
unsweetened cocoa powder for dusting

Heat oven to 350º F. Lightly coat 18 standard size muffin pan cups with non-stick cooking spray. (I use paper liners. -d.)

Whisk together flour, sugar, cocoa powder, baking soda and salt ina small bowl.

Stir together prune puree, oil, eggs, dissolved espresso powder, and vanilla in a large bowl. Stir in flour mixture until blended. Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.

Bake at 350º F. for 17 to 20 minutes or until tops spring back when lightly touched. Cool muffins in pan for 3 minutes. Turn out onto wire rackto cool completely.

Just before serving, frost each muffin with whipped topping and dust with cocoa power.

Prune Purée
makes 3 ½ cups

1 pound (2 2/3 cups) pitted prunes
2 ½ cups water

Combine prunes and ½ cup water in food processor. Whirl to begin blending. With processor running, add remaining water in steady stream until well blended and a smooth, thick purée. about 1 minute.

Maple Muffins

1 cup flour
1 cup bran flakes
1 teas. baking soda
½ cup raisins
¼ cup chopped walnuts (optional)
1 cup non-fat sour cream (regular okay)
1 cup maple syrup (any grade, grade B preferred)
1 egg
1 egg white

Preheat oven to 400° F. Spray muffin tins with non-stick oil (or use paper muffin cups).
Combine flour, bran and baking soda in a bowl.
Stir in raisins and nuts.
In separate bowl, beat together sour cream, syrup and eggs.
Pour liquid into flour mixture, Mix for 20 seconds.
Fill muffin cups two-thirds full.
Bake for 20 minutes or until a pick inserted into center of muffin comes out clean.
Makes 12 to 18 muffins.

Last updated July 18, 2001

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