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My helpful hint! I like to prepare the prunes before I start baking, sometimes even the night before I chop the prunes, sprinkle with two tablespoons of water, stir and let sit until needed. I find it makes them much more moist, if there is any liquid left in the dish after I spoon the prunes into the flour mixture I add it to the bowl of liquids.
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In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
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In a bowl blend together beaten egg, sour cream and melted butter.
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Add to dry ingredients and stir just until well blended, but do not overmix.
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Batter will be firm like a stiff drop cookie dough.
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Fill 12 greased medium-size muffin tins about 3/4 full; you will need to use a spoon and knife to do this as the dough is very thick.
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Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
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Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
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While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
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Note: I use about 1/3 cup of sugar and find that is sufficient, or you can double dip and have a nice crunchy topping.
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Delicious!
