6 oz self-raising flour
2 oz porridge oats
5 oz light muscovado sugar
2 tsp ground cinnamon
½ tsp bicarbonate of soda
1 egg, beaten
¼ pint buttermilk
1 tsp vanilla extract
6 tbsp sunflower oil
6 oz stoned prunes, chopped
3 oz pecans
Method
Preheat 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.
Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
Fold the prunes and nuts into the mixture.
Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.