| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 309 | 9g | 2g | 52g |
| sugars | fibre | protein | salt |
| 27g | 4g | 7g | 0.3g |
I can’t tell you how much I adore our Prune and Oat Muffins. Every bit as delicious, hearty, and comforting as it is healthy, this fruit-based recipe is a thrilling testament to the beauty of merging wholesome ingredients and simple cooking methods.
Memories Baked into Every Bite
Baking these muffins takes me back to the days spent in my grandparents’ Irish kitchen. Although the muffin recipe is not strictly a classic Irish delight, I’ve infused it with the charm of Irish comfort food and the simplicity of New England’s cooking style. Combined with the warm and cozy aroma of oats and prunes coming together, you’ll be right at home with this recipe anywhere, anytime. It’s this blend of my heritage and influences that makes the Prune and Oat Muffins hold a special place in my heart.
A Love Letter to Healthful Eating
The nutritional profile of this recipe is worth mentioning. Each ingredient was carefully chosen, not just for their collective taste, but for their health benefits. Oats, for instance, are a fantastic source of important vitamins, minerals, and fiber. They are known to lower cholesterol levels, improve blood sugar control, and even aid weight loss. Prunes, too, are packed with fiber and have been praised for their ability to aid digestion. We chose brown sugar instead of white, as it contains trace amounts of minerals, and, when consumed in moderation, it can be a healthier substitute to white sugar.
Coupling with Complementary Dishes
Prune and Oat Muffins are remarkably versatile in pairing with other dishes. For breakfast, enjoying these alongside a well-balanced protein scramble would pose a perfectly rounded meal. As for an afternoon pick-me-up, pair them with a cup of green tea for an antioxidant-rich break from your day. I find myself drawn to serving these at family dinners too, alongside Laura’s famous roasted chicken. These muffins, with their natural sweetness and invigorating texture, make a delightful counterpoint to savory main dishes.
In conclusion, it’s the marriage of taste, health, and legacy that makes me fall in love with this recipe over and over again. I hope that this passion and affection filter from these words, eventually finding its way to your taste buds and heart. The Prune and Oat Muffins are not just a recipe for me; they are a symbol of my love for food, my heritage, and my family.
What You’ll Need
- 1 cup of oats
- 1 cup of all-purpose flour
- 1/2 cup of brown sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of vegetable oil
- 1 large egg
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1/2 cup of dried prunes, chopped
Method
Step One:
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with muffin cups.
Step Two:
In a large bowl, mix together the oats, all-purpose flour, brown sugar, baking powder and salt.
Step Three:
In a separate bowl, beat together the vegetable oil, egg, milk and vanilla extract.
Step Four:
Gradually add the wet ingredients into the dry mixture. Stir until just combined. Avoid overmixing as it can make the muffins tough.
Step Five:
Fold the chopped prunes into the batter. Evenly distribute the muffin batter into the prepared muffin tin.
Step Six:
Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your delicious Prune and Oat Muffins!
