Prune Chocolate Cup Cakes
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cream
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
prunes
cooked |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
sugar
|
|
| 2 | squares |
unsweetened chocolate
|
|
| 3 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cream
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
prunes
cooked |
*
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
sugar
|
|
| 2 | squares |
unsweetened chocolate
|
|
| 15 | ml |
baking powder
|
|
Directions
Pit prunes and cut in pieces.
Beat eggs until thick and creamy.
Add to cream, and sugar.
Mix well.
Sift flour, measure, and sift with baking powder and salt.
Add grated chocolate.
Beat thoroughly.
Add prunes and flavoring.
Mix well.
Pour into well-oiled muffin tins.
Bake in moderate oven (375 F) about 15 minutes.
If desired, use 2 teaspoons baking powder and ½ teaspoon baking soda with 1¼ cups sour cream.
