1 egg
250 ml milk
125 ml oil
3 heaped Tbsp Chelsea Dark Cane Sugar
2 cups flour
2 tsp baking powder
2 tsp ground ginger
1 cup of pitted prunes, roughly chopped

Preheat oven to 220°C
Well grease or oil spray a 12 cup muffin tin.
Mix egg, milk and oil.
In a large bowl place dry ingredients and add chopped prunes, pour in wet ingredients and mix until just combined (don’t over mix) Spoon evenly into the muffin tins and bake for approx 20 minutes, until risen and dark golden.
Cool on a wire rack. Delicious, served warm with butter