Breakfast muffins with Apricot, Prunes and Raisins

Breakfast muffins with Apricot, Prunes and Raisins

For some reasons I bought a tub of prunes in the cupboard, and it’s been sitting there since forever. I think it’s for a recipe with pork chops…not sure. Anyway J was watching the England match last night, so I thought I’d make something instead of twindling my thumbs!

Here’s how to make them:

5.0 from 1 reviews
Breakfast muffins with Apricot, Prunes and Raisins
Recipe type: Breakfast, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
These breakfast muffins will see you through the whole morning without needing to snack, and it goes perfectly with a cup of tea/coffee!
  • 225g plain flour
  • 50g wholemeal flour
  • 50g porridge oats
  • 1 tbsp baking powder
  • 100g vanilla super (or caster sugar)
  • 2 eggs
  • 300ml milk ( I used semi skimmed, but you can use whole milk)
  • 85ml veg oil (or canola oil)
  • 1 tsp vanilla extract
  • about 200g of your choice of ingredients! (berries, raisins, dried apricot, raisins, choc chips, etc)
  1. Preheat your oven to 190'C and line your muffin tin with paper cases.
  2. In a big bowl, mix together the flours, oats, baking powder and super.
  3. In a separate bowl, beat the eggs with the milk, oil and vanilla. Pour this mixture into the dry ingredients and stir well.
  4. Gently stir in your choice of added ingredients, I used 60g of raisins, 60g of chopped dried apricots and 60g of chopped prunes. But you can use absolutely ANYTHING!
  5. Bake for 20 - 25 mins or until risen and pale golden. Cool on a rack.
You can freeze them too! Just take them out a couple of hours before you need them to thaw.


No more hungry mornings! Or afternoons… 🙂

1 thought on “Breakfast muffins with Apricot, Prunes and Raisins”

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: