Old Fashioned Morning Muffins
This recipe was inspired by one of our California Prune growers, Ranvir Singh. After hearing about his grandmother’s top-secret Prune + Bran muffin recipe, we set off to create our own version of her heritage recipe for morning muffins.
- 1/2 cup + 1 1/2 cups bran cereal or oat bran
- 1/2 cup boiling water
- 1/3 cup California extra virgin olive oil
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup California Prunes, chopped
- 1 1/4 cups buttermilk
- 1/4 cup light brown sugar
- Optional: 1/3 cup raw pistachios, chopped + 1/2 cup, roughly chopped, and toasted
- Optional: 1/2 cup unsweetened chocolate, roughly chopped
In a small mixing bowl, soak 1/2 cup bran in boiling water. Set aside—once cooled, stir in the olive oil and egg.
While the soaked bran is cooling, add the flour, sugar, baking soda, baking powder, and salt to a large mixing bowl. Whisk to combine, then stir in the chopped prunes, breaking up any clumps.
Combine the buttermilk and brown sugar in a small bowl, then fold into the flour mixture. Stir in the remaining 1 1/2 cups bran, then add the soaked bran. Cover the batter and refrigerate overnight (or at least 4 hours).
When ready to bake, preheat the oven to 375° F. Grease two muffin tins or line them with paper cups that have been lightly greased.
Give the batter a gentle stir. If you’re adding raw pistachios or chocolate, mix those in. Then scoop 1/4 cup (2 oz.) of batter into each muffin cup.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven, place the pan on a cooling rack, and garnish with toasted pistachio. Let cool for 10 minutes, then remove the muffins from the tin and serve!
Serving Suggestion: These morning muffins are delicious as is, but if you’re feeling extra indulgent, try slathering a warm muffin with homemade Prune Butter! Yum!