Breakfast muffins with Apricot, Prunes and Raisins

Breakfast muffins with Apricot, Prunes and Raisins

For some reasons I bought a tub of prunes in the cupboard, and it’s been sitting there since forever. I think it’s for a recipe with pork chops…not sure. Anyway J was watching the England match last night, so I thought I’d make something instead of twindling my thumbs!

Here’s how to make them:

Breakfast muffins with Apricot, Prunes and Raisins

These breakfast muffins will see you through the whole morning without needing to snack, and it goes perfectly with a cup of tea/coffee!
5 from 2 votes
Servings 12


  • 225 g plain flour
  • 50 g wholemeal flour
  • 50 g porridge oats
  • 1 tbsp baking powder
  • 100 g vanilla super or caster sugar
  • 2 eggs
  • 300 ml milk I used semi skimmed, but you can use whole milk
  • 85 ml veg oil or canola oil
  • 1 tsp vanilla extract
  • about 200g of your choice of ingredients! berries, raisins, dried apricot, raisins, choc chips, etc


  • Preheat your oven to 190'C and line your muffin tin with paper cases.
  • In a big bowl, mix together the flours, oats, baking powder and super.
  • In a separate bowl, beat the eggs with the milk, oil and vanilla. Pour this mixture into the dry ingredients and stir well.
  • Gently stir in your choice of added ingredients, I used 60g of raisins, 60g of chopped dried apricots and 60g of chopped prunes. But you can use absolutely ANYTHING!
  • Bake for 20 - 25 mins or until risen and pale golden. Cool on a rack.


You can freeze them too! Just take them out a couple of hours before you need them to thaw.


No more hungry mornings! Or afternoons… 🙂

2 thoughts on “Breakfast muffins with Apricot, Prunes and Raisins”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating