What you will need
170g (6ozs) self raising Flour (or same amount in wholemeal flour but add 2tsp baking powder).
50g (2ozs) porridge oats
140g (5ozs) light muscovado sugar or just light brown sugar ( I reduced this amount a little as I didn’t want them too sweet)
2tsp ground cinnamon
1/4 tsp of bicarbonate of soda
1 egg beaten
150ml (1/4 pint) buttermilk
1tsp vanilla extract
6 tablespoons of sunflower oil ( I used olive oil)
175g (6ozs) stoned prunes, chopped
85g (3ozs)of pecans
How to make the muffins
1. Preheat the oven to 200c/180c fan/ gas 6/ 350f.
2. Line the muffin tins with paper cases.
3. Place the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers as if making pastry. Ensure the mix is well blended.
4. Beat the egg, then stir in the buttermilk, vanilla and oil, lightly stir in the egg mixture into the dried ingredients.
5. Fold the prunes and nuts into the mixture.
6. Divide the mix between the paper cases and sprinkle with a few oats. Bake for 20-25 minutes until risen and golden.
Serve warm or cold. Remember you can freeze and serve warm for a delicious weekend breakfast. ( that’s what I shall be doing when I have to go to work on a Saturday).
Having a bit of a catch up on the recipes – what a fantastic selection – we are all set to try these, the casserole, beer bread, potatoes etc etc etc! I could last weeks just using your wonderful recipes!!xx
Happy you like them Rachel. I look forward to your review!
Have just made them! They are really scrummy – will hopefully have a couple left by the morning, so that I can have 1 for breakfast!x
I made these yesterday with some dried cranberries as I didn’t have prunes and the full amount of sugar. Very nice. Thanks for the recipe.