Wednesday, 25 April 2012

Tin of prunes?

Waiting for another cake creation to bake in her new oven, Upper Cut Cake gal, Jen suddenly remembered her attempts to use up everything in the cupboard before the move.

She's not sure how she ended up with two unused tins of prunes but she did. One got used in a tasty beef stew and the others became these healthyish treats. They were used to bribe family to allow her to stay in the interim period before getting the keys to the new house.

(Prune and oatmeal muffins with maple syrup drizzle icing
  • 1 cup self-raising flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 1 1/3 cups rolled oats
  • 1 cup chopped pitted prunes
  • 1 cup buttermilk
  • 1/4 cup margarine, melted and cooled
  • 1/4 cup golden syrup
  • 1 large egg, beaten lightly
Sift the flour, sugar, baking powder, salt, and bicarbonate of soda. Stir in the oats and the prunes. In another bowl whisk together the buttermilk, margarine, golden syrup and the egg. Add the wet mixture to the flour mixture and stir until the batter is just combined. Divide the batter evenly among 12 muffin tins and bake in the middle of a preheated (175°C.) oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool. 

Make a little icing by adding maple syrup to some icing sugar and then drizzle over the top of the muffins.)

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