It’s very tempting when the weather is none too pretty to want to indulge! But hopefully these blueberry muffins will allow you a tasty treat with some health benefits too.
It’s hard to believe, but this recipe really works. Because prunes are naturally sweet you don’t need to add much sugar and prune pureé makes a fabulous substitute for fat!
Makes 8, 2 per serving
260 calories 3g fat
1g saturated fat 6g fibre
10 stoneless, ready-to-eat prunes
175g (6oz) half and half plain and wholemeal flour
2tsp baking powder
25g (1oz) caster sugar
150ml (5fl oz) semi-skimmed milk
100g (3 and a half oz) blueberries
1. Make a prune pureé by whizzing the prunes in a food processor with a little water. You want them to have the consistency of double cream.
2. Mix together the flours, baking powder and sugar. Beat the egg and mix into the milk and prune pureé. Add to the flour mixture and beat thoroughly. Mix in the blueberries, being careful not to break up the fruit.
3. Divide the mixture between eight deep, greased muffin tins, filling only to just over half their depth. Cook at 200C/400F/gas 6 for 25 mins