1 cup gluten free flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 cup sliced almonds
10 chopped prunes
1 cup plain full fat yogurt
1/2 cup grape seed oil
2 eggs
Blend dry ingredients. Add wet ingredients and blend. Put 12 paper baking cups in a muffin pan. Drop muffin batter in the paper cups. Bake at 375 for 20-25 minutes or longer if the tops need to brown more.
These do not rise a lot - they are heavy, solid and not too sweet. These are muffins with attitude - they are nutritious but won't win any baking contests.
Good for breakfast with a piece of cheese and fresh fruit.
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