Feel-good muffins

Feel-good muffins

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(65 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 6 - 8
This muffin recipe contain fibre-packed prunes and oats - enjoy them without guilt!

Nutrition and extra info

Nutrition: per muffin

  • kcal478
  • fat22g
  • saturates2g
  • carbs66g
  • sugars24g
  • fibre2g
  • protein8g
  • salt0.66g
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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
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml ¼ pint buttermilk
  • 1 tsp vanilla extract
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 6 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 175g stoned prune, chopped
  • 85g pecans
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

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.

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Comments, questions and tips

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Claire V
16th Nov, 2016
5.05
Have just tried this recipe. It went brilliant with hazelnuts and dates, plus coconut oil instead of sunflower oil. Didn't have buttermilk, so I used ewe milk yoghurt. Cooking time and temperature perfect.
Foodie925
3rd Apr, 2016
5.05
These are so delicious. I followed the recipe exactly, but used a few less pecans and chopped them first. This worked really well and was so simple. Definitely will be making these regularly from now on.
chimpnuts
16th Mar, 2016
5.05
Lovely substantial muffins. I did 60g pecans and 120g cranberries with a handful of flaked almonds. It's the oats that make these chunky. So nice!
picklestick
10th Jan, 2016
5.05
Loved these!! I used saltanas and dried cranberries! Loved it
Barbora Briss
23rd Nov, 2014
5.05
delicious!
sweet tooth
22nd Oct, 2014
I did mine using normal milk, raisins and walnuts instead. Turned out really soft. Will definately try them out again using different dry fruit and nuts. These make you feel less guilty than when eating other kinds of muffins!!
qumrun
19th Sep, 2014
Great recipe! Used zero fat yogurt instead of buttermilk and walnuts in place of the pecans. Added few spoonful of desiccated coconut. Will probably cut down on sugar next time.
natalenka
11th Aug, 2014
5.05
Made them today. Didn't have prunes and right sort of nuts. I used fresh blueberries and mixed nut&raisin selection. Didn't have buttermilk thus just used milk. Made 10 medium size muffins. Turned out lovely, sweet, good size and crust. Will definitely make next time, however, will add less sugar and less oil.
KochinVeronica's picture
KochinVeronica
14th May, 2014
5.05
One word - SCRUMPTIOUS! Note :I used walnuts instead of pecans and it tastes wonderful.
saffron9's picture
saffron9
1st Mar, 2014
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.

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gemstar21
12th Jan, 2014
Hi, I have this recipe in my BBC 101 cakes book, I am confused about the calories. In the book its says "478 (per six) per muffin", here on the website it say 478 calories per muffin. Can you confirm the correct calorie content per muffin please. Thank you
miamibe
2nd Feb, 2016
5.05
love adding shredded carrot and replacing prunes with berries also sugar can be easily halved, or replaced with fruit butter (it's not liquid so won't ruin the texture)