Ingredients
- 175g self-raising flour
- 50g porridge oats
- 140g light muscovado sugar
- 2 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 1 egg, beaten
- 150ml ¼ pint buttermilk
- 1 tsp vanilla extract
- 6 tbsp sunflower oil
- 175g stoned prune, chopped
- 85g pecans
Method
- STEP 1
Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. 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.
- STEP 2
Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
- STEP 3
Fold the prunes and nuts into the mixture.
- STEP 4
Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.