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Feel-good muffins

Feel-good muffins stacked up

Feel-good muffins

Name: Feel-good muffins
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 175g self-raising flour; 50g porridge oats; 140g light muscovado sugar; 2 tsp ground cinnamon; ½ tsp bicarbonate of soda; 1 egg beaten; 150ml ¼ pint buttermilk; 1 tsp vanilla extract; 6 tbsp sunflower oil; 175g stoned prune chopped; 85g pecans

Mary Cadogan

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.105 ratingsRate

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This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats – perfect for breakfast on-the-go or as an afternoon pick-me-up

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Ingredients

Nutrition

Units:

MetricUS

175g self-raising flour
50g porridge oats
140g light muscovado sugar
2 tsp ground cinnamon
½ tsp bicarbonate of soda
1 egg

beaten
150ml ¼ pint buttermilk
1 tsp vanilla

extract
6 tbsp sunflower oil
175g stoned prune

chopped
85g pecans

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Nutrition: per muffin

kcal478
fat22g
saturates2g
carbs66g
sugars24g
fibre2g
protein8g
salt0.66g

low

Method

step 1

Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.
step 2

Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
step 3

Fold the prunes and nuts into the mixture.
step 4

Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

Recipe from Good Food magazine, February 2003

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A star rating of 4.7 out of 5.105 ratings

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