Upside-Down Cardamom-Plum Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Muffins made with sweet plums and gooey caramel are a sneaky way to add whole grains onto the plates of picky kids Ingredients:
6 tablespoons brown sugar, light, packed |
1/4 cup walnuts, chopped |
3/4 lb plum, cut into 1/4 inch slices |
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 |
Directions:
1. Heat oven to 400. Grease 12 muffin cups.
2. Sprinkle the cups with 1 1/2 teaspoons of the brown sugar and 1 teaspoon of the walnuts.
3. Place 3-4 slices of the plums in each cup, slightly overlapping. Corsely chop the remaining plums; place in a small bowl.
4. In a large bowl; whisk together both flours, baking powder, cardamom, baking soda, and salt.
5. In a medium bowl, whisk eggs and 2/3 cup brown sugar until smooth. Whisk in buttermilk, oil, lemon peel, and vanilla.
6. Stir into flour mixture just until the dry ingredients are moistened.
7. Fold in chopped plums; spoon into muffin cups.
8. (Muffin cups will be quite full however, the plums will collapse while baking).
9. 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.
10. Cool at least 10 minutes; serve warm.
11. VARIATION: Cinnamon-Nutmeg- Substitute 1 1/2 teaspoon fround cinnamon and 1/2 teaspoon nutmeg for the cardamom and lemon peel.
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