Eating healthy is becoming a priority for everyone these days and rightfully so. I decided to pitch in a little and tried this recipe. Now I am not one for plain bran muffins but a good HEALTHY breakfast muffin would be good, right ? Here it is !! So,naturally the first step would be to insure that it’s easy-to-make, second and more importantly YUMMY but the best thing about this recipe is that it’s easily adjustable according to taste, preference or allergies. These little things last for upto 3 months but I doubt they will last that long.
The first step would be to chop up the prunes. While they are healthy they are very kinda sticky and gross so I did it with gloves but hey that’s just me!
Mix all the flour and the other dry ingredients together. TIP: When you add the Oats you can use cooked oats that you have leftover in the fridge but make sure they aren’t too liquidy.
Now just mix in the wet ingredients one by one. Once mixed fold in the nuts and prunes. TIP: Just make sure the quantity of nuts and dried fruit isn’t too much because then it won’t be chewy and soft just crunchy and dense.
The final result was soft,slightly chewy and slightly crunchy on the top but more importantly, healthy and delicious! Hope you enjoy making and eating ’em. 🙂
Ingredients
175 g self-raising flour
50 g porridge oats (dry oats not cooked oats)
140 g brown sugar
2 tsp ground cinnamon (optional)
½ tsp bicarbonate of soda
1 egg, beaten
150 ml (¼ pint) buttermilk
1 tsp vanilla extract
6 tbsp sunflower oil
175 g stoned prunes, chopped
85 g pecans or any nuts of your choice 🙂
Method
1.Preheat the oven to 200 C. Butter 24 small muffin tins or line them with muffin cases.
2.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.
3.Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
4.Fold the prunes and nuts into the mixture.
5.Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold. (I think they are better served warm though)
Baking & Stui 