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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Bring the harvest-fresh taste of ripe plums to the breakfast table with these change-of-pace muffins. Carol Twardzik of Spy Hill, Saskatchewan tops them with fruit jam. I don't mind making an extra batch because they freeze so well, she notes. Ingredients:
2 cups king arthur unbleached all-purpose flour |
2/3 cup sugar |
1 tablespoon baking powder |
1 tablespoon poppy seeds |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 egg |
3/4 cup whole milk |
1/4 cup butter, melted |
1/2 cup finely chopped peeled fresh plums |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, beat the egg, milk and butter; stir into dry ingredients just until moistened. Fold in plums. Fill greased or paper-lined muffin cups two-thirds full.
2. Bake at 425° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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