Prunes get a bad rap in the states. Abroad they don't seem to have attained the same stigma of being just a bowl of something old and wrinkly next to grandma's bedside. Rather they can be a welcome addition to baked goods.
Anywhere raisins are present, chopped prunes can be used for a bit more tangy sweetness and moisture.
In these muffins, toasted almonds give a bit of texture. Oats and a mix of white and wheat flour make them ideal for brekkie. Orange zest, cinnamon, and nutmeg give it a bit of zing. And it's all quite healthy with honey and Greek yogurt added into the mix.
Careful when they are warm, their addictiveness hides how filling they are. Perfect for a post-run / workout bite too!
Recipe: Dried Plum and Oat Muffins
Adapted from: Gourmet, Oct 1991
Time 1 hr
1 cup flour (125g) - a bit of wheat flour is mixed in with this
1/4 cup (55g) sugar
2 tsp baking powder
3/4 tsp salt
1 1/3 cup (115g) oats
3/4 cup chopped prunes
1/4 cup chopped toasted almonds
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup milk
1/2 cup plain Greek yogurt
zest of one orange
1/4 cup melted butter - cooled (when melting it, add an extra Tb to use for greasing the muffin pan)
1/4 cup honey
1) Start the butter melting and preheat the oven to 200°C/400°F.
2) In a large bowl, mix together all the dry ingredients: flour, sugar, baking powder, salt, oats, prunes, almonds, cinnamon, and nutmeg.
3) In a medium bowl, whisk the egg. Whisk in milk, yogurt, orange zest, melted butter, and honey.
4) Oil or line muffin pan. Stir the wet mix into the dry one. Combine until no clumps. Scoop into muffin wells. Bake 20-25 minutes.