I created 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 its 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, by weight, of corn flour for bread flour, i.e., 50 / 50.
I didn’t notice a difference - they tasted just like the ones made from cake flour.
You may add bran in the ratio of 20 % - i.e., 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.
If you run out of cake or all-purpose flour: Substitute an equal amount, by weight, of corn flour for bread flour, i.e., 50 / 50.
I didn’t notice a difference - they tasted just like the ones made from cake flour.
You may add bran in the ratio of 20 % - i.e., 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.
I didn’t notice a difference - they tasted just like the ones made from cake flour.
You may add bran in the ratio of 20 % - i.e., 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 is 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
72 g sugar
50 grams butter
pinch salt, to taste
160 g cake flour or all-purpose
1 teaspoon bicarb soda
1 teaspoon bicarb soda
1 egg
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon allspice
1 star-anise, ground (Optional)
40 grams of nuts, chopped (optional)
40 grams of 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 cut over and around their pits, then give them a twist to remove pits. Place quartered plums in a micro-safe 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 the mixture evenly into a 12-section muffin pan. Bake for around 20 minutes or until springs back when the finger is placed in the center and pulls slightly away from walls of tin or skewer inserted in the center comes out clean. Remove from tins to a wire rack to cool.
Serve and enjoy!