This muffin recipe contains fibre-packed prunes and oats – enjoy them without guilt!
175g self raising flour
50g porridge oats
130g light brown sugar
2 tsp ground cinnamon
1/2 tsp bicarbonate of soda
1 egg, beaten
1 tsp vanilla extract
6 Tbsp either sunflower or olive oil
175g ready to eat prunes, chopped
85g roughly chopped nuts, of your choice
Preheat the oven to 200C/gas 6.
Butter muffin tin or line them with muffin cases.
Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then mix well together to make sure all is well combined.
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 cases, then bake for 20-25 minutes until risen and golden. Serve warm or cold.