Going through my recipe book, came across this much loved recipe that I just have to share with you. I had made these over and over again when my children were little; and were a great school lunch box treat. Great for breakfast time too.
Time: 40 minutes (prep & bake)
180g Self raising flour
60g Porridge Oats
135g Light brown Muscovado sugar
1tsp Ground Cinnamon
1tsp Mixed spice
1/2tsp Bicarbonate of Soda
1tsp Vanilla extract
5 tblsp Sunflower oil
40g Stoned, chopped prunes
40g Blueberries ( I used own grown organic, frozen)
Preheat oven at 180 degree C.
Line muffin tray with muffin cases.
Place all dry ingredients into a bowl.
Rub until mixed in well.
Crack and whisk egg, add to milk together with vanilla and oil.
Gently add the egg mixture to the dry ingredients, stir until all flour is coated with the mixture.
Fold in prunes and blueberries.
Divide into the muffin cases, filling to the brim.
Bake for 25-30 mins or until skewer is clean when inserted into the centre of the muffins.
Once cooled: muffins keep well in an airtight box for up to 5 days.