Prune Breakfast Muffins
Ingredients:
1 C. All purpose flour
1 C. Sorghum flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1 C. Dried prunes, chopped finely
1 C. Lemonade
1 C. Granulated sugar
2 Eggs, beaten
1/4 C. Porridge cereal
1 C. Water
1/4 tsp. Salt
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Grease a 12 cup muffin pan. Set aside
3. Blend flour, b. powder and b. soda together in a small bowl. Set aside
4. In a small saucepan over medium heat add porridge to salted boiling water and stir until nicely thickened. Set aside to cool
5. Beat eggs until light and frothy
6. Combine lemonade, beaten eggs, sugar, dried prunes and cooled cereal mixture together. Blend well
7. Stir in dry ingredients and mix until just combined
8. Pour muffin batter into greased muffin cups filling 2/3 full and bake for 20 minutes in preheated oven
9. Remove from oven when nicely browned
Servings: 12 muffins
