Feel-good muffins

Recipe uploaded by

Mary Cadogan

9 ratings

Everyone would make this again

Recipe by Mary Cadogan

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Tested

1. Preheat 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.
2. Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
3. Fold the prunes and nuts into the mixture.
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.

Per muffin

478 kcalories, protein 8g, carbohydrate 66g, fat 22 g, saturated fat 2g, fibre 2g, salt 0.66 g

'These muffins were quick to make, very fruity and not too sweet.'

Latest comments and suggestions

• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  I absolutely LOVE these! And you know what... they do make you feel good :)

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• rybinkina

  29 November 2007

  rybinkina commented on this recipe

  Everyone loved them!!! Very easy to make:)))

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• andrea

  27 January 2008

  andrea rated and commented on this recipe

  

  really delicious, worked well with walnuts instead of pecans. Hard to believe that something tasting this good was so easy to make

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• iphook

  13 March 2008

  iphook commented on this recipe

  Easy to make, fantastic taste, used fat-free milk + lemon juice as I had no buttermilk.

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• Zoe

  13 March 2008

  Zoe commented on this recipe

  I doubled everything, as I wanted 24, and ended up with 35 (large) muffins.....thank goodness they tasted FAB (and freeze well)

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• Vicky

  20 March 2008

  Vicky rated and commented on this recipe

  

  I stole this recipe off my mother in law (didn't realise she'd taken it from here!) I've made these loads of times and they never fail. They're so big and are perfect country cooking!

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• Margaret

  25 March 2008

  Margaret rated and commented on this recipe

  

  We made these, and they were really nice (particularly the pecans). My OH had been at the prunes, so had to use half prunes & half dried apricots, which worked well. We don't like things too sweet, so I used 70g sugar. They still rose, and were still a bit over-sweet. We'll try with 50g next time.

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• linkevica

  02 April 2008

  linkevica rated and commented on this recipe

  

  my favourite muffins

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• Jo Doyle

  10 April 2008

  Jo Doyle rated and commented on this recipe

  

  These are absolutely delicious ( I'm eating one as I write! ) Didn't have bicarb so used baking powder and added an extra 1/2 tsp, didn't have buttermilk so used natural yogurt, didn't have prunes but used dates, and used walnuts instead of pecans. The rest of the recipe remained the same!

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• Bwyd Mared

  12 June 2008

  Bwyd Mared rated and commented on this recipe

  

  REALLY tasty muffins!

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• LV20000

  22 August 2008

  LV20000 rated and commented on this recipe

  

  Excellent muffins! even though there's almost 500 calories in each one!!!

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• maiyanis

  05 September 2008

  maiyanis rated and commented on this recipe

  

  Really good, I used less sugar though, 90g and they were still quite sweet still

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• Clare

  06 September 2008

  Clare commented on this recipe

  I substituted buttermil for skimmed milk, used less sugar (90g) and did an equal mix of prunes, dates and chopped apricots and these muffins still tasted fantastic.

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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

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Difficulty and servings

Serves 6 - 8

Preperation and cooking times

Prep 10 mins

Cook 25 mins

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

Per muffin

478 kcalories, protein 8g, carbohydrate 66g, fat 22 g, saturated fat 2g, fibre 2g, salt 0.66 g

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