celebrating 130 years 1884-2014

Gingerbread Prune Muffins

By Chelsea Sugar
Gingerbread Prune Muffins
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 20 mins
  • Serves

    1 egg
    250 ml milk
    125 ml oil
    3 heaped Tbsp Chelsea Dark Cane Sugar
    2 cups flour
    2 tsp baking powder
    2 tsp ground ginger
    1 cup of pitted prunes, roughly chopped


    Preheat oven to 220°C
    Well grease or oil spray a 12 cup muffin tin.
    Mix egg, milk and oil.
    In a large bowl place dry ingredients and add chopped prunes, pour in wet ingredients and mix until just combined (don’t over mix) Spoon evenly into the muffin tins and bake for approx 20 minutes, until risen and dark golden.
    Cool on a wire rack. Delicious, served warm with butter

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Average Rating
(1 review)

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Thought these muffines were a bit too solid, needed to be fluffier.

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