Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Feel-Good Muffins April 18, 2013

Feel-Good Muff

This muffin recipe contains fibre-packed prunes and oats – enjoy them without guilt!

 

Ingredients

 

175g self raising flour

50g porridge oats

130g light brown sugar

2 tsp ground cinnamon

1/2 tsp bicarbonate of soda

1 egg, beaten

150ml buttermilk

1 tsp vanilla extract

6 Tbsp either sunflower or olive oil

175g ready to eat prunes, chopped

85g roughly chopped nuts, of your choice

 

Method

 

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.

Makes 8.

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Old Fashioned Sugar Plum Cake December 23, 2011

This might just be the most moist cake you ever make.

We, well most of us, know that a prune is a dried plum. Can you imagine the response when telling people you’ve just made the most delicious prune cake? I don’t think they’d be in a hurry to try it, so we’ll stick to the word plum then everyone will be happy to try it and maybe even go on and make their own 😉

Ingredients

2 cups plain flour

1 1/2 cups sugar

3 eggs

1 cup vegetable oil

1 tsp baking soda

1/2 tsp salt

1 tsp allspice

2 tsp cinnamon

1 cup buttermilk

1 tsp vanilla

1 cup ready to eat prunes, pitted and chopped

1 1/2 cups chopped nuts (I used hazelnuts, but use whatever you have handy)

Sauce

4 oz butter

1 1/2 cups sugar

1/2 tsp soda

2 tsp vanilla

1/2 cup buttermilk

Line a bundt or 9 ins round cake tin with baking parchment.

Preheat the oven to 350F/175C/gas mark 4.

Combine all the cake ingredients in a large mixing bowl.

Beat with an electric mixer until well combined.

Pour into prepared cake tin and bake for one hour.

Just before the cake is done, place all the sauce ingredients into a saucepan.

Bring to the boil, stirring constantly, and continue boiling gently until the sauce is thickened slightly, about two minutes.

Remove cake from the oven, but don’t take it out of the tin.

Poke holes all over the top of the cake with a fork.

Pour hot sauce over the cake.

Allow to stand for about half an hour for the sauce to be absorbed.

You can also add 1 tsp nutmeg if you like to.

Serve to Family and Friends remembering to call it ”Sugar Plum Cake” 😉

Oh and this conversion might help some of you..

1 cup = 227g = 8 oz

Also if you don’t have buttermilk, which is hard to find here in the UK, here is how you can easily make your own in 5 minutes…

milk (just under one cup)

1 Tbsp lemon juice or white vinegar

Place a Tbsp lemon juice or white vinegar in a measuring cup.

Add enough milk to bring the liquid up to the one cup full.

Let it stand for 5 minutes.

There it is, you have your buttermilk!

 

 
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