A light breakfast muffin with the goodness of whole grain cereal and prunes, made in a flash to get you on your way quickly in the morning.

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

    Advertisement
  • Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.

  • Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs; mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.

Cook's Note:

In this recipe I use lemonade in place of light cream. I would recommend a light-flavored juice in place of milk so as to not alter the flavor too much in the finished product.

Nutrition Facts

204 calories; protein 4.1g; carbohydrates 45.7g; fat 1.1g; cholesterol 31mg; sodium 196.1mg. Full Nutrition
Advertisement
Advertisement