Muffin recipe for 6 - 8 people, takes only 25 mins; recipe has self-raising flour, porridge oat, muscovado sugar, ground cinnamon, bicarbonate of soda, egg, buttermilk, vanilla, sunflower oil, prune and pecan.
Feel-good muffins
Course: Muffin
Servings
6 - 8
servings
Prep time
10 mins
Ingredients
- Self Raising Flour: 175g self-raising flour
- Porridge Oat: 50g porridge oats
- Muscovado Sugar: 140g light muscovado sugar
- Ground Cinnamon: 2 tsp ground cinnamon
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Egg: 1 egg, beaten
- Buttermilk: 150ml 1/4 pint buttermilk
- Vanilla: 1 tsp vanilla extract
- Sunflower Oil: 6 tbsp sunflower oil
- Prune: 175g stoned prune, chopped
- Pecan: 85g pecans
Directions
- 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.
