Feel-good muffins

Feel-good muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(58 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
tobyteabag's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely Muffins! I used two mashed bananas instead of the sugar and buttermilk doesn't exist in Belgian supermarkets, so I used natural yoghurt instead - very popular with the husband too!

oliviafair's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Taste wonderful and so easy to make! I substitute the prunes with about 75g of dates, and I add in one grated carrot and a pinch of salt. We don't have light muscavado sugar here in South Africa, so I use a mixture of 90g dark brown treacle sugar and 50g of caster sugar.

maggyfaz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these as really tasty snacks for my daughter to take to school. Following others' advice, I only used 90g sugar, and low fat yoghurt instead of buttermilk. I also left out the cinnamon and added orange zest instead. The school doesn't allow nuts, so I added more dried fruit instead - apricot, apple, cranberries - all soaked in warm orange juice first to plump them up. And obviously I substituted the sunflower oil for a different type, as so many sites now tell us not to cook with it. Baked them in mini muffin tins, and they turned out wonderful! I keep them in the freezer and add them to the school lunchbox a couple of times a week. Super-healthy and delicious!

alicia-foodoholic's picture

Made these muffins this morning, but changed the recipe instead of using prunes I used dark chocolate and almonds instead of pecans. They are very nice, will be making another batch soon, however run out of choc!!!!!!!!!!
One thing is that they are a bit dry, but nice with a cuppa :O)

abit50's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well i made a few changes to this recipe, i used natural yoghurt instead of buttermilk and instead of using prunes and pecans i used raisins and ground walnuts, i also added 50g of shredded coconut. Tasted really good will definetly make these again!

rinabatt's picture

Nuts and the sugar content of dried fruit will always increase the calorie content and the fat is also pretty high (22g) not so feel good! If you want a low cal muffin recipe I recommend the "banana and blueberry muffins" also on this site...they are v. good and have a much lower fat content!

amp1043's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My favourite muffins. I use chopped apricots and walnuts. Very easy to make.

janewebb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Thanks to the suggestions of the other cooks I used less sugar 85g for me! I am so glad coz they are gorgeous and can imagine how sweet they would be with the full amount. I would add a Nigella tip and use an ice-cream scoop to fill the muffin cases as it makes life so much easier!!

mssteel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I agree with the other posters in reducing the sugar measurement by half.

lagalloise's picture

I agree with mzprim! The ingredients suggest the 113 calories per muffin not the horrific number stated in the recipe!!!! Otherwise these muffins would be Good Food's version of a weapon of mass distruction! Nice way to go though! I'll have a go and let you know what I think!

trenethick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent muffins.Will try other combinations of fruit and nuts next time.

xela950's picture

I agree that 478kcal is very unlikely for just one of these muffins

jdk1556's picture

Wow! These muffins are delicious. Never made muffins before but will definitely be making these again. I couldn't find any buttermilk so I substitued this with plain natural yoghurt. The prunes give just the right amount of sweetness and you can taste just a hint of cinnamon coming through...lovely :-)

juneskeet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I just love these muffins and make them often. I use Rice Dream instead of buttermilk and I have used natural molasses sugar when I ran out of light muskovado. They are just the best muffins ever!!

saiqadar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous, lovely & moist, I used brazils to really up the fat but they are still very healthy & delicious. Will definatly make again. Thank you

mzprim's picture

There seems to be some confusion about the number of calories in these muffins. The analysis say it's 478kc. This does not make sense. The short form for kilo calories is kcal and 1kcal is 1000 calories. I think it should be 478kj which is only 113 calories. sylclift may feel more confident in baking them for the grandchildren if that is the case. Does anyone else agree with this?

truffle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make, tasty and filling. I think I will cut down the sugar levels next time as previously suggested.

sylclift's picture

I was about to make these muffins for my grandchildren until I sawthe calories in each one .how can that be healthy even as an occational treat that is far too many

clareblue's picture

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.

maiyanis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips