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
Prep:10 mins
Serves 6 – 8
175g self-raising flour50g porridge oats140g light muscovado sugar2 tsp ground cinnamon½ tsp bicarbonate of soda1 egg, beaten150ml ¼ pint buttermilk1 tsp vanilla extract6 tbsp sunflower oil175g stoned prune, chopped85g pecans
STEP 1Heat 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.STEP 2Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.STEP 3Fold the prunes and nuts into the mixture.STEP 4Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.
