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| 1 Tasse | all-purpose flour |
| 1/4 Tasse | sugar |
| 1 1/2 Teelöffel | baking powder double-acting |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Baking soda |
| 1 1/3 Tasse | Quick-cooking rolled oats |
| 1 Tasse | Chopped pitted prunes |
| 1 Tasse | buttermilk |
| 1/2 | Stick unsalted butter, (1/4 cup) melted and cooled |
| 1/4 Tasse | Unsulfured molasses |
| 1 gross | egg lightly beaten |
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Into a bowl sift together the flour, sugar, baking powder, salt, and baking soda and stir in the oats and the prunes. In another bowl whisk together the buttermilk, butter, molasses, and egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400 degree F. oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool.
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