Prune and Walnut Muffins

Blogsphere is full of posts about smoothies at the moment, I have also recently starting having a smoothie most mornings for my breakfast which I am really enjoying. My favourite smoothies currently all have prunes in them, which thicken, and add flavour as well as colour.

I have wanted to make a prune breakfast muffin for sometime; and last night had the idea of blitzing the prunes into the wet ingredients in the style of a smoothie, rather than just having pieces of prune within the muffin. It worked a treat – the muffins were moist and a glorious chestnut colour and packed with flavour – I added more chopped prunes and some crushed walnuts for extra flavour and texture. I think that as the muffins are so moist the recipe would easily take a spoonful or two of bran and the fat content could be reduced (I used 25% less than I normally would for a muffin). Like many of my muffins these are diary and egg free.

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5 from 3 votes

Prune and Walnut Muffins

Easy to make vegan muffins packed with prunes and walnuts

Servings: 6 muffins

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Cook ModePrevent your screen from going dark

Ingredients

• 4 ½ fl oz milk (– I used rice milk – soy or diary would both work well)
• 1 ½ fl oz sunflower (or rapeseed oil)
• 6 prunes (stoneless – I use the semi dried ones that are lovely and fat and juicy*)
• 5 oz plain flour
• 1 oz sugar (I used Light brown soft sugar – but any would work)
• ¼ tsp salt
• 1 tsp baking powder
• 4 prunes (– chopped – I fine it easier to use scissors and to cut them up)
• 6 walnut halves (– chopped – again I used scissors)
• ½ oz rolled oats

Instructions

• Place the dry ingredients in a bowl and mix well, blitz the wet ingredients with a stick blender in a separate jug (They will be quite thick) . Fold wet ingredients into the dry (no more than 15 folds) to make a batter (some lumps are fine).
• Pour into muffin cases or a silicone mould. Sprinkle some rolled oats and lightly press into batter. Bake for 20 to 25 mins GM4/180C/350F until risen and brown.

Notes

*If using dried prunes cover with boiling water and leave for 5 mins to rehydrate slightly before draining and then adding the prunes to the wet ingredients

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Prune and Walnut Muffins

Amount Per Serving

Calories 246 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 108mg5%

Potassium 279mg8%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 12g13%

Protein 4g8%

Vitamin A 165IU3%

Calcium 75mg8%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Baked Goods

Cuisine: American, Vegan

Keyword: Prune muffins, Vegan Muffins

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