Thursday, 2 March 2017

Fresh Plum Muffins 1st Time Right - Perfectly made with whole fresh Plums to enjoy! With Reduced Calories and Sugar!

Made these muffins yesterday and they came out absolutely perfect! Soo lovely! These are not overly sweet and neither is the plum jam which has also had it's sugar reduced. The sugar will not hit your stomach like a ton of bricks. These are lovely buttered with a cuppa.


NOTES:
If you run out of cake or all purpose flour: Substitute an equal amount in weight of corn flour to bread flour.. ie; 50 / 50. 
In this incident I didn’t notice a difference and they tasted just like I had made them from cake flour.

You may add bran in the ratio of 20 % - ie; 20 g bran to 80 g flour which will slow down the release of sugar into your bloodstream if you suffer from sugar problems.


No need to remove the skins of plums. They add to the color. Just make sure that your quartered plums are well softened because we are going to beat them into our mixture as they are - hence the reason why you see bits of plum in the muffin.








Plum Muffins with or without bran, nuts or mixed citrus peel all or in part may be added. Made from fresh red ripe plums: If including the bran you may use a ratio of 20 % bran to 100 % flour which will work out to 50 g bran with 200 g flour.




Lovely with butter – This one so hot that the butter has soaked into it.


INGREDIENTS:
270 g plums, pitted with skins intact (weighed after pits have been removed)
72 g sugar
50 grams butter
pinch salt, to taste
160 g cake flour or all purpose
1 teaspoon bicarb soda
1 egg
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 star anise, ground (Optional)
40 grams nuts, chopped (optional)
30 mm piece of vanilla bean or vanilla essence 2.5 - 5 ml (Optional)

Method:
Grease muffin pan and set aside.
Quarter plums cutting over and around their pits, then give them a twist to remove pits. Place quartered plums in microsafe container together with sugar and cook on defrost until sugar is melted. Remove and stir in butter to melt. Set aside until body temperature. 

Preheat oven to 180 C or 350 F. 

Add the balance of your ingredients to the plum mixture excluding nuts and beat well until Smooth. Stir in the nuts and pour mixture evenly into a 12 section muffin pan. Bake for around 20 minutes or until springs back when finger is placed in center and pulls slightly away from walls of tin or skewer inserted in center comes out clean. Remove from tins to wire rack to cool.





Serve and enjoy!