TOPPING:

2 tbsp. sugar
2 tbsp. finely chopped walnuts
1/4 tsp. cinnamon

BATTER:

2 c. flour
1 1/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 c. chopped, dried, pitted prunes
1/2 c. chopped walnuts
1 lg. egg
1 lg. egg yolk
1 c. sour cream
6 tbsp. butter, melted
2 tbsp. milk
1 tsp. vanilla

Mix topping ingredients and set aside. Grease or line 12 muffin cups. Sift first 5 ingredients into a large bowl. Add prunes and walnuts; stir. Whisk egg and egg yolk in a medium bowl. Add sour cream, butter, milk and vanilla. Stir until smooth. Make a well in center of flour mixture. Add egg mixture and stir until just combined. Divide batter among cups; sprinkle with topping. Bake at 400 degrees until tester comes clean, about 25 minutes. Invert onto rack and cool slightly. These muffins have a cake like consistency. Makes 1 dozen.