Feel-good muffins

Feel-good muffins

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(58 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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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.

agubialek's picture

Lovely!!! I used apricots and substitued buttermilk as well and they turned out great.

drjoanna's picture

false advertising- I felt very guilty. And I gained 2lbs. Weren't yummy.

louloune's picture
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Really delicious, worked well with almonds too! Used low fat plain yogurt instead of buttermilk. Easy to prepare & packed with goodness :)

mmilne's picture
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These muffins were lovely. I made a few healthier "tweeks" by using wholemeal flour, less sugar and more fruit to keep them nice and sweet. I would defo make again.

msbake's picture
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I made 2 batches of these last night and they were both delicious, lovely and moist and a doddle to make! The muscovado makes all the difference so don't substitute!

I did make a couple of changes though...

Added a mashed banana to both batches
Used sultanas instead of pruhes) in the first batch
Used only raisins (no pecans) in the second batch and no cinnamon (accidently)

The second batch was my favourite!

sandeepa06's picture
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made them yesterday and turned out to be pretty good. halved the sugar and oil so was a little dry but still pretty good. Wpuld definately make them again. Thanks for the recipe

daintree's picture

great recipe cooked really well, ready in 20mins at 190 in my oven. i added sunflower seeds and pumpkin seeds 2tbls of each and replaced pecans with walnuts and prunes with blueberrys. yum.

navazc's picture

These were nice but a little dense for muffins - mainly because of all the goodies in them.

jennysue19's picture
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The reader who whinged that her Weight Watchers diet didn't let her eat these delicious muffins has only herself to blame. There are other diet systems (also with weekly meetings and weigh-ins) that have a much more sensible approach to food. If your meal plan leaves you hungry and miserable and feeling deprived, chances are you'll break it and then be disappointed with your weight loss. My meal plan caters for my mainly veggie diet, and I never, ever feel hungry because there is always SOMETHING I can eat. If I want one of these muffins, I can have one and I don't have to feel guilty. I know that even though I have to count it in my treats allowance, it is also adding to my daily fibre requirement. Calorie counting sucks and I don't have to do it, yet combined with a sensible exercise plan, I'm still losing.

augustuspeabody's picture

I found these work well with 1/2 the recommended amount of oil.
I agree they are wonderfully sweet. I chose not to lessen the sugar deliberately though! Using this quantity to make 6 , even 8 would make for gigantic muffins (1 made 12 with this amount) therefore I think they would in fact be high in calories per muffin. I used 1/2 wholemeal self raising too and jumbo oats rather than porridge oats.

brocon's picture
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Really pleased with these muffins, very easy to make and they looked nicer than the photo, used sour cream as I didn't have milk and it worked fine. Maybe not so low in calories but they have oats and nuts and prunes which are all healthy so don't fell so guilty.

fifimg's picture
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Lovely muffins. I put in a finely diced apple which worked well with the cinnamon. I think the calorie count is correct at 478. This must be based on getting 6 out of the mix. I got 12 smaller ones out of my mix, so therefore only half the calories! Otherwise they would be pretty enormous muffins...

cccmrc2's picture

One more thing - my mixture made 12 good sized muffins! Great!

cccmrc2's picture

Absolutely delicious. Went by what other posters said and went for about 90g of sugar, a whole (drained) can of prunes, 1/2 tsp extra baking soda and 175ml plain, low fat yogurt instead of the butter milk.
So hard to get wrong!

lchallans's picture
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These are delicious but used dates and walnuts instead of prunes and pecans and had no light muscovado so used dark. Had no oats so made up the weight with walnuts - wonderful!

cooking4grandma's picture
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Followed recipe exactly apart from only using 50g sugar as another poster suggested. Made 9 muffins - delicious!

lynnedjones's picture

I just made these and substituted oats for bran flakes, sultanas for prunes and no nuts because my kids don't like them much. I think they tasted lovely and the recipe made loads and was very very easy.

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