Feel-good muffins

Prep: 10 mins Cook: 25 mins


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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  • 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



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

  • 150ml ¼ pint buttermilk
  • 1 tsp vanilla extract



    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



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


  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 (98)

juneskeet's picture

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

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

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

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

lv20000's picture

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

mgdafydd's picture

REALLY tasty muffins!

missp2mrf's picture

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!

linkevica's picture

my favourite muffins

herbertevans's picture

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.

vhughes's picture

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!

zoebazuin's picture

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

iphook's picture

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

mable115's picture

really delicious, worked well with walnuts instead of pecans.

Hard to believe that something tasting this good was so easy to make

rybinkina's picture

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

veronikak's picture

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


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