Читать книгу Home Cooking - Rachel Allen - Страница 28

These are really delicious and filling first thing in the morning. They are also great for a snack or as a lunchbox treat.

275g (10oz) plain wholemeal flour

50g (2oz) rolled oats

125g (4½oz) soft light brown sugar

1 tbsp baking powder

1 tsp bicarbonate of soda

2 tsp ground mixed spice

175g (6oz) pitted prunes, roughly chopped

1 eating or cooking apple, peeled, cored and finely diced

250ml (9fl oz) buttermilk or soured milk (see tip below right)

50g (2oz) butter, melted and cooled

2 eggs

12-hole muffin tin

1 Preheat the oven to 200°C (400°F), Gas mark 6. Line the muffin tin with paper cases.

2 Mix the flour, oats and sugar together in a large bowl and sift in the baking powder, bicarbonate of soda and mixed spice. Stir in the prunes and apple.

3 Beat the buttermilk or soured milk, butter and eggs together and pour into the dry ingredients, stirring to combine and to give a smooth batter. Try to avoid over-mixing or the muffins will become tough.

4 Divide the batter between the muffin cases, filling them almost to the top. Bake on the centre shelf of the oven for about 20 minutes or until golden and firm to the touch. Allow to stand in the tin for a few minutes before placing on a wire rack to cool.