Cinnamon muffins for a cold day

It is freezing in Skipton this week. The boys and I have been venturing out for short walks in the morning and spending the afternoon at home with the stove on. This afternoon Lachie and I baked these yummy muffins for a mid-afternoon snack. Don't be put off by the prunes - chopped up they are just like jumbo raisins!

Cinnamon muffins (gluten-free, dairy-free and egg-free)

8oz gluten-free self raising flour (we use Dove Farm)
5oz light muscovado sugar
2 tsp ground cinnamon
1/2 tsp bicarbonate of soda
1 banana, mashed
1/4 pint soya milk
6 tbsp sunflower oil
6oz prunes, chopped

Mix the dry ingredients together in a bowl and beat the milk, oil and banana together in a jug. Pour the liquid into the dry ingredients and mix lightly. Stir in the chopped prunes. If the mixture seems a bit thick I add a drop more milk - maybe this depends on the banana?! Spoon the mixture into muffin cases in a tray. I can usually get at least 10 muffins out of this mixture. Bake in the oven at 180 degrees Celsius for 20 minutes and cool on a wire rack.