California Prune & Oatmeal Muffins
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes. In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
Makes: 12Prep Time: 15 minutes Cook Time: 20 minutes
- 175g California Prunes, pitted
- 75g plain flour
- 100g medium oatmeal
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 25g butter
- 100g light brown soft sugar
- 1 egg
- 200ml semi-skimmed milk
- 1/2 tsp vanilla essence
- Place paper cases in a deep 12-hole bun tin. Heat the oven to 200°C.
- Put the California Prunes into a bowl with the flours, oatmeal, baking powder, salt and cinnamon.
- In another bowl beat the butter and sugar together, then add the egg, milk and vanilla essence and beat until smooth.
- Quickly mix in the dry ingredients then divide between the paper cases – the mixture will fill them.
- Bake in the oven for 20 minutes until risen and golden.
- Cool on a wire rack – best eaten the same day.