Prune Muffins with Caramel Glaze dusted with Orange Sugar

I've not participated in Bread Baking Day for a while and I feel guilty about it. I love baking bread and it's not that I haven't baked bread, I just don't have time to write the posts! To tell you the truth, I would rather bake something then sit at my computer. Not that I don't enjoy working on my blog, but I like baking better. ;) So for Bread Baking Day #18 Quick Breads, hosted by Mansi of Fun & Food Blog I am submitting my Prune Muffins with Caramel Glaze dusted with Orange Sugar. Whew quite a mouthful for a humble muffin but I have to fuss even with a muffin.







Prune Tea Bread
Recipe adapted from Cooks.com


1 c. prunes
1/4 c. orange juice
3 c. flour
4 tsp. baking powder
1 tsp. salt
3/4 c. brown sugar
1/4 c. shortening (I used butter)
1/2 c. chopped nuts - fine
1 egg
1 1/4 c. milk

1. Finely chop prunes.
2. Combine prunes with orange juice and set aside until needed.
3. In large bowl, mix dry ingredients. Cut shortening with pastry blender until mixture is fine.
4. Stir in nuts and prunes (in orange juice) and milk to dry mixture.
5. Beat eggs and mix in.
6. Bake in greased loaf pan at 350 degrees for 1 1/4 hour.


Caramel Glaze
Recipe adapted from "not a clue"

2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. In a saucepan over medium heat, melt the butter.
2. Add milk and brown sugar, stir to combine.
3. Boil vigorously for 1 minute.
4. Remove from heat and beat in 1/2 cup powdered sugar.
5. Cool slightly then and beat in the vanilla and remaining powdered sugar, add more half in half if necessary.
6. Quickly spoon over cupcakes before glaze sets.


Orange Sugar Confection
Recipe adapted from "not a clue"

1 large naval orange
1/2 c. of sugar

Zest the entire Orange. Mix the orange zest with the sugar.

The sugar will be damp and you will need to let it dry out before you can sprinkle it on the frosting. I just spread the orange sugar on a cutting board and after an hour or so I transfer it to the bowl. Once in the bowl I stir it with a fork and break up any sugar clumps. Over the next 2 days, every once in a while repeat stirring with a fork and breaking up any clumps until the orange sugar is completely dry. The sugar will preserve the orange and there will be no taste lost and it will keep forever in a tupperware like container. However it will fade if exposed to light, so keep it in a kitchen cabinet towards the back.









I did buy a new muffin pan a few months ago and I just love it. I don't really like silicone pans and I probably would not have bought this pan but it was on in the Clearance Bin for $10. I've used it several times now and I really like the way it bakes muffins.







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