Rana Conway's Breakfast Muffins
125g dried prunes
2 ripe bananas
50ml rapeseed oil
1 tsp vanilla essence
200g plain flour (white, wholemeal or a mixture)
1 tsp baking powder
½ tsp bicarbonate soda
½ tsp mixed spice
Preheat the oven to 200°C (180°C fan)400°f/gas mark 6. Put paper muffin cases into the muffin tin. Place 50g of prunes in a small bowl or a mug with 150ml of tap water. Place in the microwave for 2 minutes on full power, then leave for at least 5 minutes while you prepare the other ingredients. Chop the other 75g prunes.
Peel the bananas, then place them in the mixing bowl and mash with a potato masher or fork.
Add the egg, oil and vanilla essence and beat lightly with a fork. Mix in the flour, baking powder, bicarbonate of soda, mixed spice and chopped prunes. Puree the soaked prunes and mix with the other ingredients.
Spoon the mixture into the muffin cases and bake for 12-15 minutes, until well risen and spongy to the touch.