Montessori Muffins
Yield
1 dozenPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
prunes
pitted, chopped |
*
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
molasses
|
|
| 1 ½ | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
prunes
pitted, chopped |
*
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
molasses
|
|
| 355 | ml |
milk
|
|
Directions
Preheat oven to 400℉ (200℃).
Combine whole wheat flour, baking powder, salt and prunes in a bowl.
Stir together egg, oil, molasses, and milk in another bowl.
Combine the mixtures, mixing just until blended.
Spoon into a greased 12 cup muffin tin. Bake for 20 to 25 minutes, until a toothpick tests clean.
