Thunder Muffins

This is inspired by my sister-in-law, who used to make Thunder Cakes from All-Bran. I have gone one step further by adding to prunes to it too, to help with ..... erm .... digestion. No points for guessing how this dish got its name.

You may not want to add any sweetener as the prunes are quite sweet in themselves. The muffins are not completely syn free, but at only quarter of a syn for the 12 of them, it is hardly worth mentioning.

The muffins come out really quite moist and gooey, especially if eaten while still warm. I am sure you do not want to be kept informed if they have the desired effect.

Makes 12 muffins

Six of the Cakes are Syn Free on Original Days*

*Providing you use the cooked prunes AND the All-Bran as your two Healthy Extra Bs

70g All Bran

1 tub fat free natural plain yogurt

sweetener to taste

2 tsp cinnamon

250g ready to eat pitted prunes, chopped

2 eggs, separated

½ tsp baking powder

Soak the All-Bran with the yogurt, around half a cup of water and the cinnamon and sweetener if using, for a couple of hours or more. Stir well – the mixture should be mushy.

Whip the egg whites until stiff. Whisk the yolks with the baking powder, then stir in the All-Bran mix and chopped prunes. Gently fold into the egg whites, and spoon into 12 greased muffin cases. Bake at 200°C for 15-20 minutes until a skewer comes out clean. 

 

Stewed Prunes

This now makes three dishes today that are new to me. Whereas Husband grew up with them, I am a stewed prune virgin. I really wasn't sure about the idea at all – I remember my mum eating tinned prunes when I was a child, and I used to think they were pretty disgusting then.

Next time (I am sure there will be a next time as I did enjoy them) I would serve it with more yogurt as I found the prunes a little too sweet for my liking. I added sweetener to the yogurt today, but next time I would omit that too as I am sure the tartness of the yogurt would counteract the sweetness of the prunes beautifully.

Serves 2

Syn Free on Extra Easy*

* Providing you use the prunes as your Healthy Extra B

300g prunes

fat free plain yogurt

sweetener to taste

Place the prunes in a saucepan with enough water to cover. Simmer for 20-30 minutes until thick and sticky. Serve in tall glasses with the yogurt. 

Alternatively, serve in bowls. This was the second time I made this dish.

 

Pork Tenderloin Stuffed with Prunes

Syn Free on Extra easy providing you use the prunes as your Healthy Extra B

This is so simple it doesn't really warrant a recipe as such. Take your tenderloin, remove all visible fat and make a long slit lengthways. Flatten out as much as you can without breaking the meat apart. Stuff with prunes (bearing in mind that you are allowed 85g of semi-dried ready to eat prunes as your Healthy Extra B – I found I used around 100g for the whole tenderloin, which will serve 3-4 people) and roll up tightly, securing the ends with string or cocktail sticks.

Bake in the oven on 230°C for about 30 minutes, until cooked through. Serve with vegetables of your choice, remembering to remove the string or cocktail sticks before serving. We enjoyed the pork with roasted sweet potatoes, sautéed leeks, steamed green beans and roasted red onion.