Plum and almond muffins recipe
These tasty plum muffins are a variation of a Polish plum tray bake that my mother used to bake. English plums are wonderful, when in season, otherwise use darker, rounder plums.
Ingredients
- 6 -8 Victoria plums, stones removed
- 240 g golden caster sugar
- 4 large free range eggs, lightly beaten
- 240 ml sunflower, vegetable or mild, light olive oil
- 1 tsp almond extract
- 1 tsp almond extract
- 240 g self-raising flour
- 1 teaspoon baking powder
- 50 g flaked almonds
- 2 tablespoon icing sugar mixed with 1 teaspoon of cinnamon to dust
- 1 jug cream or warm custard, to serve
Details
- Cuisine: Polish
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 50 mins
- Serves: 12
Step-by-step
- Pre-heat the oven to 180 degrees Celsius. Line a 12-hole muffin tin with muffin cases.
- Chop the plums in half and remove the stones. Chop into small pieces and put to one side.
- Put the caster sugar, eggs, oil and almond extract into a mixing bowl and whisk together well for 3-4 minutes until slightly thickened.
- Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated.
- Pour the muffin batter carefully into the cases (or use an ice cream scoop) and gently press a few chopped plum pieces into the batter of each case. Sprinkle a few flaked almonds over each muffin.
- Bake in a pre-heated oven at 180 degrees Celsius for 30 minutes, or until a toothpick comes out clean when inserted into the centre of the muffins.
- Leave to cool. Dust the muffins with icing sugar mixed with a teaspoon of cinnamon and serve with cream or warm custard.
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