- 175g self-raising flour
- 50g porridge oats
- 140g light muscovado sugar
- 2 tsp ground cinnamon
- ½ tsp 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
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 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 is made from pressing sunflower seeds and extracting the oil. It's usually…
- 175g stoned prune, chopped
- 85g pecans
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
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.
Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
Fold the prunes and nuts into the mixture.
Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.