When is a muffin not a muffin? When it’s a Prune and Amaretto Muffin, it would seem! Made with the same method as a muffin, this recipe produces a cake that is beautifully moist and dense and, unlike most muffins, keeps really well for several days stored in an airtight container.
These got rave reviews from the ‘Taste Panel’ and even those who don’t generally like muffins say these are delicious. Probably my favourite recipe of the moment and containing as it does oats, wholemeal flour, dried fruit and oil rather than saturated fat it’s certainly on the healthier side of cake baking. If you prefer, you can substitute orange juice for the Amaretto liqueur.
Amaretto & Prune Muffins
Makes 10 large muffins
150g soft prunes, quartered
4 tbsp Amaretto liqueur
175g self-raising white flour
125g self-raising wholemeal flour
½ tsp mixed spice
½ tsp ground cinnamon
75g jumbo porridge oats
100g soft light brown sugar
1 large egg, beaten
100ml corn oil
250ml semi-skimmed milk
- Preheat the oven to 190°C/GM5 and line a 12 hole deep muffin tin with 10 paper muffin cases.
- Put the prunes and Amaretto liqueur into a small saucepan and bring to the boil. Reduce the heat slightly and continue to cook for a further 2-3 minutes, stirring constantly, until all the Amaretto has been absorbed. Set aside to cool.
- In a large bowl, sift together the flours and spices tipping the bran left in the sieve into the bowl. Stir in the jumbo porridge oats and sugar. Make a well in the centre.
- In a separate bowl, mix together the egg, oil and milk.
- Pour the liquid ingredients into the dry, add the cooled prunes and Amaretto and stir just until combined, scraping the sides and bottom of the bowl as you stir. This mixing should be quick and light and not take more than 20 seconds. Do not overmix.
- Quickly fill the muffin cases about 2/3rds full and bake in the oven for about 25-30 minutes until well risen and golden brown. Cool on a wire rack.
- These are delicious while still slightly warm. If they’re not going to be eaten on the day they are baked they can be frozen and then taken out and thawed as required.
If you prefer you can make slightly smaller muffins by dividing the mixture between 12 paper cases and baking for about 20-25 minutes.
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