Feel-good Muffins
These delicious cinnamon prune and pecan muffins are a delightful blend of sweet and nutty flavors. Baked to perfection, these muffins are a perfect treat for any time of day. Serve them warm or cold for a satisfying snack or breakfast option.
— Constant Cookbook
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 prunes , chopped
- 85g pecans
Instructions
- 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.
- Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
- Fold the prunes and nuts into the mixture.
- Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 6 - 8
Nutrition
- Calories: 478 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 24 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.66 milligram of sodium
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