Prune and blueberry muffins
This combination actually works quite nicely. Prunes are naturally sweet which means you need less sugar. You also don’t need to add any butter or oil to the mixture.
Ingredients
Instructions
Preheat oven to 325°F.
Make a prune puree by placing the prunes and a little water in a food processor and blending until smooth.
In a large bow, mix the flour, sugar and baking powder.
In a separate bowl mix the prune puree, milk and eggs. Add this mixture to the flour mixture and gently mix. Take care not to over mix.
Gently fold in the blueberries and divide the mixture between the muffin tins.
Fill tins 2/3 full. Bake for approximately 20.
You’ll know the muffins are done when you stick a small knife or toothpick into the center and it comes out clean.
Notes
Organic or free range eggs should be healthier because of the diet the chickens have, and these chickens should not have been subjected to preventive antibiotic treatment.
Fresh blueberries are best. You can use frozen blueberries, thawed, or dried blueberries, soaking them for a few minutes in boiling hot water - sokaing not boiling.
You can also use a mix f plain and whole grain flour to add even more fiber. Low fat or fat free milk help to make this treat a little easier on the heart.
Source
Food in U.S.A.