Whole grain muffins with oatmeal, prunes and almonds
6 servings
40 minutes
Whole grain muffins with oats, prunes, and almonds are tender, aromatic baked goods that combine the crunch of almonds, the sweetness of prunes, and the softness of oats. Their origin is linked to American cuisine where muffins became popular due to their ease of preparation and versatility. Whole grain flour gives them a rich flavor and makes them healthier while cane sugar adds natural sweetness. These muffins are perfect for breakfast or a snack and can be enjoyed warm or chilled. They pair well with tea or coffee and their airy texture makes each bite delightful. Their rich composition provides energy for the whole day making them not only tasty but also nutritious.
1
Mix the egg, egg whites, butter, milk, sugar, and baking soda quenched with lemon juice. Add flour and oatmeal to this.
- Chicken egg: 1 piece
- Egg white: 2 pieces
- Vegetable oil: 3 tablespoons
- Milk: 120 ml
- Cane sugar: 80 g
- Slaked soda: 0.5 teaspoon
- Whole grain flour: 240 g
- Oat flakes #2: 80 g
2
Wash the prunes in advance, cut them into small pieces. Add them and crushed almonds to the dough. Mix everything well.
- Prunes: 10 pieces
- Almond: 4 tablespoons
3
Spoon the prepared dough into paper molds about 2/3 full. If using a metal mold, grease it with oil and dust with a little flour.
- Vegetable oil: 3 tablespoons
4
Bake in a preheated oven at 180–200 degrees for about 20 minutes (depending on your oven). Check readiness with a toothpick.
- Slaked soda: 0.5 teaspoon