recipes - unctuous glooperly for the elastic-waisted generation
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Healthy Muffins
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    175g/6oz self-raising flour
    50g/2oz porridge oats
    140g/5oz light muscovado sugar
    2 tsp ground cinnamon
    1/2 tsp bicarbonate of soda
    1 egg, beaten
    150ml/1/4 pint buttermilk
    1 tsp vanilla extract
    6 tbsp sunflower oil
    175g/6oz stoned prunes, chopped
    85g/3oz pecans

    (I used hazelnuts, and used a 6oz combination of chopped dried apricots and prunes for an even fruitier yum-bite)

    What to do:

    1 Preheat the oven to 200C/400F/gas 6. 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.
    2 Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
    3 Fold the prunes and nuts into the mixture.
    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.