4 ½fl ozmilk - – I used rice milk – soy or diary would both work well
1 ½fl ozsunflower - or rapeseed oil
6prunes - stoneless – I use the semi dried ones that are lovely and fat and juicy*
1ozsugar - I 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
• 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.