Menu 0
Amaretto and Prune Muffins

Amaretto and Prune Muffins

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Amaretto and Prune Muffins
Baking Christmas Flaked Cereals Flour Grains and Seeds Naked Barley Naked Barley Flakes

by Carol Kearns

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 Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Autumn Grain Grains and Seeds lentils Middle Eastern Pilau Mix Quick & Easy Supper Wholegrains Winter
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More