Amaretto and Prune Muffins

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.