Feel-good muffins

A pan of food on a table Kids Lunchbox Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:25 mins
  • Easy
  • Serves 6 – 8

This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats – perfect for breakfast on-the-go or as an afternoon pick-me-up

Nutrient Unit
kcal 478
fat 22g
saturates 2g
carbs 66g
sugars 24g
fibre 2g
protein 8g
salt 0.66g


  • 175g self-raising flour
  • 50g porridge oats
  • 140g light muscovado sugar
  • 2 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 egg , beaten
  • 150ml ¼ pint buttermilk
  • 1 tsp vanilla extract
  • 6 tbsp sunflower oil
  • 175g stoned prune , chopped
  • 85g pecans
Stripy hummus salad jars


  • STEP 1

Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.

  • STEP 2
Nutty cinnamon & yogurt dipper

Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

  • STEP 3

Fold the prunes and nuts into the mixture.

  • STEP 4

Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

Fruity sundae
Rate article
( No ratings yet )