4 ½fl ozmilk – I used rice milk – soy or diary would both work well
1 ½fl ozsunflower or rapeseed oil
6prunesstoneless – I use the semi dried ones that are lovely and fat and juicy*
1ozsugarI used Light brown soft sugar – but any would work
4prunes – chopped – I fine it easier to use scissors and to cut them up
6walnut halves – chopped – again I used scissors
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.
*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
Prune and Walnut Muffins
Amount Per Serving
Calories 246Calories from Fat 81
% Daily Value*
Saturated Fat 1g6%
Vitamin A 165IU3%
* Percent Daily Values are based on a 2000 calorie diet.