California Prunes Breakfast Muffins

These delicious breakfast muffins have had the amount of fat in them reduced by using some lovely California Prunes. Why not give them a try?

Makes: 12 muffinsPrep Time: 20 minutesCook Time: 20-25 minutes


  • For the muffin
  • 100g chopped California Prunes
  • 50g chopped and peeled apple
  • 2 medium free-range eggs
  • 80ml rapeseed oil
  • 50g California Prune purée
  • 250ml skimmed milk
  • 200g golden caster sugar
  • 400g self-raising flour
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • For the crumble topping
  • 2 tbsp wholemeal flour
  • 2 tbsp oats
  • 1 tbsp brown sugar
  • Juice of 1/2 lemon


  1. Pre-heat the oven to 170°C
  2. Whisk the eggs, caster sugar and California Prune purée together in a mixing bowl for 1 minute until light and fluffy
  3. Add the oil and milk to the egg mixture and whisk again
  4. Sift the self-raising flour, salt and cinnamon into the wet mix, then add the chopped apple and chopped California Prunes
  5. Carefully mix everything together. Take care not to over mix, and don’t beat out the lumps: you want to stir together for 10 seconds and that’s it
  6. Divide the mixture equally into 12 muffin cases placed in a muffin tin
  7. Mix together the wholemeal flour, oats, sugar and lemon juice to create a crumble type texture
  8. Spoon the mixture on top of the muffins, then bake for 20-25 minutes


In case you’re not too sure how to make California Prune purée, simply cover 100g California Prunes with hot water and leave to soak for approximately 30 minutes, then blitz in a blender until smooth. Add more water to get the consistency you like.


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park