Free UK Delivery on Orders over £30 - Just £3.50 for Smaller Orders

Amaretto and Prune Muffins

Amaretto and Prune Muffins

by Carol Kearns December 17, 2018

These indulgent muffins are perfect for the festive season. They've been created by Carol Kearns of The Art of Baking in a development of her wholesome but delicious Naked Barley Breakfast Muffin recipe, a transformation she describes along with a fashion tip for the Hodmedod team.

Remember those magazine articles that described how you could seamlessly move from day-time office wear to evening glamour with just the addition of a pair of sparkling earrings and a brighter shade of lipstick? [Needless to say Nick, Josiah, William and the rest of the Hodmedod team will be taking this fashion tip on board.]

Well, this is the baking equivalent - taking the delicious Naked Barley Breakfast Muffin recipe and turning it into something altogether more decadent with addition of a little alcohol. These Amaretto & Prune Muffins are perhaps not for breakfast but they're perfect at any other time of the day – and with all the superb flavour, texture and nutrition of naked barley flakes.

Makes 10 large muffins

Ingredients

  • 150g soft prunes, quartered
  • 4 tbsp Amaretto liqueur
  • 175g self-raising white flour
  • 125g self-raising wholemeal flour
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 100g Naked Barley Flakes
  • 100g soft light brown sugar
  • 1 large egg, beaten
  • 100ml corn oil
  • 250ml semi-skimmed milk

Method

  1. Preheat the oven to 190°C/GM5 and line a 12 hole deep muffin tin with 10 paper muffin cases.
  2. Put the prunes and Amaretto liqueur into a small saucepan and bring to the boil.
  3. Reduce the heat slightly and continue to cook for a further 2-3 minutes, stirring constantly, until all the Amaretto has been absorbed. Set aside to cool.
  4. In a large bowl, sift together the flours and spices tipping the bran left in the sieve into the bowl. Stir in the naked barley flakes and sugar. Make a well in the centre. In a separate bowl, mix together the egg, oil and milk.
  5. Pour the liquid ingredients into the dry, add the cooled prunes and Amaretto and stir just until combined, scraping the sides and bottom of the bowl as you stir. This mixing should be quick and light and not take more than 20 seconds. Do not overmix.
  6. Quickly fill the muffin cases about 2 thirds full and bake in the oven for about 25-30 minutes until well risen and golden brown. Cool on a wire rack.
  7. These are delicious while still slightly warm. If they’re not going to be eaten on the day they are baked they can be frozen and then taken out and thawed as required.
  8. If you prefer you can make slightly smaller muffins by dividing the mixture between 12 paper cases and baking for about 20-25 minutes.



Carol Kearns
Carol Kearns

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Beans, Peas & Quinoa

Vegan Lentil Lasagne
Vegan Lentil Lasagne

by The Cook and Him May 16, 2019

We set The Cook & Him a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils and fermented Fava Bean Umami Paste. Packed with flavour, it can be made ahead of time, perfect for feeding a crowd or batch cooking for midweek dinners.

Read More

Green Split Pea and Pesto Stuffed Conchiglie
Green Pea Dal & Pesto Stuffed Conchiglie

by The Cook and Him May 14, 2019

Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This Cook & Him recipe is perfect for a weeknight meal.

Read More

Green Pea Loaf
Green Pea Loaf

by Emma Wilkins May 13, 2019

We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious green pea flour.

Read More