Feel-good muffins stacked up

Feel-good muffins

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

Prep: 10 mins Cook: 25 mins

Easy

Serves 6 - 8

This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats – perfect for breakfast on-the-go or as an afternoon pick-me-up

Nutrition and extra info

Nutrition: per muffin

  • kcal478
  • fat22g
  • saturates2g
  • carbs66g
  • sugars24g
  • fibre2g
  • protein8g
  • salt0.66g
Save to My Good Food
Please sign in or register to save recipes.

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
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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. Heat 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Elsbeth Mae
28th May, 2020
These are my favourite muffins, I use whatever nuts I have in the cupboard and it always works out brilliant. They also keep really well.
Hannah Messenger's picture
Hannah Messenger
11th May, 2020
I made these but had no nuts so just left them out. The recipe is good, when I tried them the texture and taste reminded me of a loaf cake. I will try baking it in a loaf pan next time ad I think they would taste lovely toasted with a thick spread of butter on top!
billiem
4th Apr, 2020
5.05
Super recipe. Just made a batch and agree that the sugar could be decreased to 100g which I did with the second batch. Both great.
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!
josettehammenbo...
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.

Pages

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's picture
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)
Want to receive regular food and recipe web notifications from us?