Prune Muffins - cooking recipe

Ingredients

1/2 cup pitted prunes, chopped (press down in measuring cup to make a full 1/2 cup)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup white sugar
1 large egg, beaten
1/2 cup sour cream
1/3 cup butter, melted
Topping
1/4 cup butter, melted
1/2 cup white sugar
1 teaspoon cinnamon

Preparation

My helpful hint! I like to prepare the prunes before I start baking, sometimes even the night before I chop the prunes, sprinkle with two tablespoons of water, stir and let sit until needed. I find it makes them much more moist, if there is any liquid left in the dish after I spoon the prunes into the flour mixture I add it to the bowl of liquids.
In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
In a bowl blend together beaten egg, sour cream and melted butter.
Add to dry ingredients and stir just until well blended, but do not overmix.
Batter will be firm like a stiff drop cookie dough.
Fill 12 greased medium-size muffin tins about 3/4 full; you will need to use a spoon and knife to do this as the dough is very thick.
Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
Note: I use about 1/3 cup of sugar and find that is sufficient, or you can double dip and have a nice crunchy topping.
Delicious!