Food / 11.09.2017

The perfect back-to-school bake: prune and oatmeal muffins

By Cheryl Freedman
Ideal for lunchpacks or a healthy teatime treat

Looking for  a healthy lunchbox snack now the school run has started again? These muffins, filly with juicy prunes, are good for you and delicious.

Cooking time: 20 minutes

Makes 12 muffins

175g prunes, pitted
75g wholemeal plain flour
75g plain flour
100g medium oatmeal
3tsp baking powder
½ tsp salt
1 tsp ground cinnamon
35g butter
100g light brown soft sugar
1 egg
½ tsp vanilla essence
Extra oats for sprinkling on top of muffins



1 Place paper cases in a deep 12-hole bun tin. Heat the oven to 200C/gas mark 6. Put the 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.

2 Quickly mix in the dry ingredients then divide between the paper cases – the mixture will fill them. Sprinkle oat flakes on top of the muffins before baking if desired.

3 Bake in the oven for 20 minutes until risen and golden. Cool on a wire rack – best eaten the same day.

Recipe by California Prunes



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Prune and Oatmeal Muffins
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