Oh the misaligned prune! I had a bag of prunes waiting to be used up, there were given to me by my mum who had announced that they were revolting and can I please take them away. I’ve tried a few prune recipes in the past and used them in porridge a few years ago, which was a surprise success.
For these muffins I went for the ‘hidden’ prune option and blitzed them into the milk – it meant I could use up a lot of them at once! The nuts then add the texture and the milk the slight prune taste – and of course all the added benefits of prunes…
These aren’t very sweet, so they taste good cut in half with some spread and jam, or with some fruit and yoghurt and a splash of maple or date syrup. They freeze well too.
Prune, walnut and pecan muffins
- 100g spelt flour (or wholemeal)
- 180g plain flour
- 100g castor sugar
- pinch salt
- 3 teaspoons baking powder
- 100g pitted prunes
- 250ml milk of choice (I used soya, but nut milks work well too)
- 100ml rapeseed oil
- 1 teaspoon vanilla extract
- 50g walnuts (crushed into chunky pieces)
- 50g Pecan nuts (crushed into chunky pieces)
- Mix the flours, sugar, salt and baking powder together. Mix in the nuts.
- Blend the prunes with the milk. Then add the vanilla and oil and mix together. Add this to the dry mixture and mix quickly.
- Bake for 20-25 minutes. 200c/400f/Gas 6.
- Makes 9 -10 large muffins