Feel-good muffins

Feel-good muffins

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(56 ratings)

By

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6 - 8

This muffin recipe contain fibre-packed prunes and oats - enjoy them without guilt!

Nutrition and extra info

Nutrition info

Nutrition per muffin

kcalories
478
protein
8g
carbs
66g
fat
22g
saturates
2g
fibre
2g
sugar
24g
salt
0.66g

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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Method

  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.

Recipe from Good Food magazine, February 2003

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Comments

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saffron9's picture

Just made a batch of these, replaced prunes with dried figs and used gluten/wheat free flour (adding 50ml of milk as mixture seemed a bit too thick). Also, I only used 100g of sugar but think I could have got away with even less. Turned out absolutely lovely will make again using whatever other fruit, nuts and seeds I have in my cupboards.

bininbe's picture

My eight year-old made these for the family and they were super! Also stayed fresh the next day.

navjotbrar's picture

Really easy to make and bake: even for beginners like me! I substituted pecan with mixed nuts and prunes with same amount of raisins including approx. 20g of linseed- it worked!!! ..definitely made me feel good when I ate them (not diet muffins thought!) - i plan to makethem again with dates and nuts...! yum !yum! yum!

gillybee82's picture

I agree with mzprim regarding the true calorific content - I don't feel so guilty now!!!

oliviagetsthemessage's picture
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Also recommend adding sunflower or pumpkin seeds for added texture :)

oliviagetsthemessage's picture
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I understand why this would be almost 500 cal- I made 12 not 6! They would be humungus otherwise! But don't understand the sugar as the muscovado sugar alone would mean each muffin had around 23g so would the dried fruit only add 2g more? I doubt it.. But oh well it tasted lovely! Light but moist and FANTASTIC crust! And a great recipe to try endless combos of fruit etc. next I might try raisins as well as felt the fruit was a bit lacking.. Maybe even fresh fruit like raspberries?? Also I will try reducing the sugar and see if its still as lovely and sweet. (Btw I used wholemeal flour and added a couple tsps of baking powder to make it self raising- worked fine)

jmc123's picture
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478 kcalories, protein 8g, carbohydrate 66g, fat 22 g, saturated fat 2g, fibre 2g, sugar 24g, salt 0.66 g

so more calories than a mars bar [almost double] 3 teaspoons of fat and 5 teaspoons of sugar in each one. You serious that you feel good about eating these??? Won't be making for my kids.

alfearnley's picture

Fantastic muffins lovely and moist. Didn't find them too sweet but you probably could get away with less sugar if wanted. Yes they are high calorie if you make 6 out of recepie, but these would be huge, I made 9 and they were still very big and filling. You wouldn't choose these if you were trying to loose weight but as part of a balanced diet they're a lovely treat with lots of good for you ingredients.

assenav's picture

Mmmmmmm! Hard to stop eating them, very impressive if you have visitors staying over :)

katiabh's picture
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These mufins really are lovely. I've made them a few times now and all great everytime.
I substitute White for wholemeal flour to make them lower GI and they work great.
I change the fruits/nuts depending on what I have in my cupboard.
I especially love mixed seeds.
I freeze them and take them for lunch at work. Great mid morning or afternoon snacks.

jamie85's picture
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I feel good when I am making these and again when I eat them, so definitely well-named! Very popular with my family. I doubled the recipe the second time I made these and made 24. I omitted the oil and used melted butter simply because I love butter. The suggestion of sprinkling oats and demerara sugar on the top was a good one.
A great recipe - highly recommend.

buzzybunch's picture
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There seems to be a decrepincy in the calorific value over these muffins! Does anyone know the correct calories as they do seem quite high to be a healthy snack ? I do hope its a lot lower as they are yummy :)

amycaram's picture
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These are lovely. I added apricots and some pumpkin seeds as well. Sprinkle some outs and sugar on the top before cooking to add a lovely crunch and look.

archie182's picture
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Lovely recipe! Used greek yogurt instead of buttermilk and walnuts in place of the pecans. Will definately make again.

michelle43's picture
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I used semi skimmed milk plus a spoonful of natural yogurt & dates as I didn't have buttermilk or prunes. Lovely recipe..all I can say is get baking!

happyopal's picture

It is simply yummy.

toffeebonbon's picture
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Lovely muffins, followed previous suggestions and used less sugar. Delicious

gxf00u's picture
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Great muffins easy to make and perfect for breakfast in the go

aninha1's picture

Absolutely delicious!!!! I used prunes that were preserved in syrup and it tastes heavenly! A staple in my recipe book :)

annasimp's picture
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Delicious - I used half dates/prunes and pecans, walnuts and hazelnuts (having a cupboard clear out) and these muffins were brilliant.

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