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California Prune Muffins

Breakfast is a hard one to get right when you’re rushing out the door to work and without picking up something that is full of fats and sugars. By creating these breakfast muffins with California Prunes, like we have in our test kitchen, you can have an easy breakfast on the go and reduce your fat intake for the day too.

California Prune Muffins

Pre time 10 minutes

Bake time 25 minutes

Makes 12 muffins


1/2 lemon

50g chopped and peeled apple

100g Chopped California Prunes

2 medium free range eggs

80ml of Rapeseed oil

50g of prune puree

250ml skimmed milk

200g golden caster sugar

400g Self raising flour

1 tsp of salt

1 tbsp of ground cinnamon

For the crumble topping

2 tbsp of whole meal flour

2 tbsp of oats

1 tbsp of brown sugar

Juice of 1/2 a lemon

Here’s how

Pre heat the oven to 170c

Peel and chop the apple into small pieces, add the chopped California Prunes and squeeze the juice of half a lemon over before stirring together

Whisk the eggs, sugar and prune puree together in a mixing bowl for 1 minutes until light and fluffy.

Pour the oil and milk together and add to the egg mixture.

Sift the self raising flour and salt into the liquid, do not be tempted to stir the mixture together yet, first you need to add the chopped apple and California prunes.

Now that you have added the fruit stir together being careful not to over mix and don’t beat out the lumps, you want to stir together for 10 seconds and that’s it.

Now divide the mixture equally into 12 muffin cases place in muffin tin.

Mix together the wholemeal flour, oats, oil and sugar to create a crumble type texture.

Spoon the mixture on top of the muffins, then bake for 20-25 minutes

Visit for more prune recipes!


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