6 large prunes pitted.
3 large egg whites.
1 1/2 teaspoon vanilla extract.
18 tablespoon flour, all-purpose
3/4 cup sugar granulated
1/2 cup of cocoa powder unsweetened
1 1/2 teaspoon baking powder.
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoon sugar powdered.
Method:
Preheat the oven to 350°F.
Line 12 2-3/4 inch muffin cups with paper liners.
In a food processor, purée prunes and 1/2 cup water until smooth
scrape purée into a large bowl.
Beat together the purée and 1/2 cup water
Add the egg whites and vanilla, beat until thoroughly combined.
Stir in the remaining ingredients, mix completely.
Spoon batter evenly into prepared cups, filling each about 2/3 full.
Bake for 10 to 12 minutes, until toothpick comes out clean.
Remove from pan; cool on a rack.
Sprinkle evenly with powdered sugar.
