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Categories:
topping brown sugar walnuts plum muffins flour flour baking powder cardamom baking soda salt eggs brown sugar buttermilk oil lemon peel vanilla
Viewed: 59 - Published at: 6 years agoIngredients
- Topping
- 6 tablespoons brown sugar, light, packed
- 1/4 cup walnuts, chopped
- 3/4 lb plum, cut into 1/4 inch slices
- Muffins
- 1 cup flour, whole wheat
- 1 cup flour, all-purpose
- 1 1/2 teaspoons baking powder
- 1 teaspoon cardamom, ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup brown sugar, light, packed
- 1 cup buttermilk
- 3 tablespoons oil
- 2 teaspoons lemon peel, grated
- 1 teaspoon vanilla
Method
- Heat oven to 400. Grease 12 muffin cups.
- Sprinkle the cups with 1 1/2 teaspoons of the brown sugar and 1 teaspoon of the walnuts.
- Place 3-4 slices of the plums in each cup, slightly overlapping. Corsely chop the remaining plums; place in a small bowl.
- In a large bowl; whisk together both flours, baking powder, cardamom, baking soda, and salt.
- In a medium bowl, whisk eggs and 2/3 cup brown sugar until smooth. Whisk in buttermilk, oil, lemon peel, and vanilla.
- Stir into flour mixture just until the dry ingredients are moistened.
- Fold in chopped plums; spoon into muffin cups.
- (Muffin cups will be quite full however, the plums will collapse while baking).
- Bake 18-22 minutes or until tops are lightly browned and spring back when touched. Immediately turn muffins out on to a wire rack . Replace any plum slices that dislodged, if neccessary.
- Cool at least 10 minutes; serve warm.
- VARIATION: Cinnamon-Nutmeg- Substitute 1 1/2 teaspoon fround cinnamon and 1/2 teaspoon nutmeg for the cardamom and lemon peel.
