Plum Muffins From Pam Recipes

PLUM MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine sugar, pureed plums, pecans, honey, eggs, vanilla extract, and cinnamon in a blender; blend until smooth. Pour batter into a large bowl and add baking mix; stir well. Spoon into the prepared muffin tin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

STREUSEL-TOPPED PLUM MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

SUGAR PLUM MUFFINS

Steps:

• Place the plums into a saucepan with the golden syrup. Bring to the boil and then stew and simmer until the plums are deliciously soft but still holding some shape. Reserve to cool.
• Set the oven to 180C/fan. Line a deep muffin pan with 12 cases.
• Place the butter and sugar in a large bowl and using either a wooden spoon or hand-held electric mixer, cream together until fluffy. Add the egg and beat the mixture (adding a little flour if it curdles) to blend. Stir in the cooled plums and all the syrup liquid. Place the flour, ginger, baking powder and salt together in a sieve and shake into the mix. Mix well and divide between the 12 muffin cases. Bake in the middle of the oven for 20 minutes.
• Remove the cooked muffins from the pan after 5 minutes and cool on a wire rack. When almost completely cooled, sieve a good dousing of icing sugar over the muffins (or top with sugar crystals if you prefer) and serve.

PLUM WALNUT BRAN MUFFINS

Steps:

• Heat oven to 400°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
• Mix flour, cereal, brown sugar, baking powder, baking soda and salt in large bowl with spoon. Stir in egg, buttermilk and oil just until moistened. Gently stir in plums and walnuts. Divide batter evenly among muffin cups. Sprinkle 1/2 teaspoon of the granulated sugar on each muffin.
• Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm.

PLUM COFFEE-CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 10-cup standard muffin tin with paper liners; set aside. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon; set aside.
• In another large bowl, whisk together eggs, vanilla, and milk. Whisk in the melted butter. Using a rubber spatula, fold the egg mixture into the flour mixture until just combined. Dividing evenly, fill each of the 10 muffin cups halfway with batter.
• Distribute the plum pieces evenly among the cups (about 3 tablespoons per muffin), scattering them over the batter. Spoon the remaining batter on top, dividing evenly. Sprinkle tops with the reserved cinnamon-sugar mixture.
• Bake, rotating the pan halfway through, until the muffins are puffed and golden brown and a cake tester inserted in the center of one muffin comes out clean, 15 to 17 minutes. Transfer the pan to a wire rack and let stand 5 to 10 minutes. Turn out the muffins onto the rack to cool a few minutes. Serve warm.

BROWNED BUTTER-PLUM MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat; stir in plums and cardamom. Cool completely.
• In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder and salt. Stir in milk, vanilla and eggs just until moistened. Gently stir in plum mixture. Divide batter evenly among muffin cups.
• In small bowl, mix brown sugar, walnuts and 1/4 cup butter. Stir in 1/3 cup flour with fork until crumbly. Sprinkle topping evenly over batter.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm or cool.

PLUM MUFFINS

Steps:

• Preheat oven to 425°F.
• Generously grease 12 muffin cups or line with papers.
• Combine flour, sugar, baking powder, and salt in a large mixing bowl.
• Whisk to blend thoroughly.
• In a separate bowl. whisk milk, egg, melted butter, and almond.
• Make a well in the center of dry ingredients and pour in the egg mixture.
• Blend with a wooden spoon until a moist, lumpy batter is formed.
• Stir in plums.
• Spoon into prepared cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
• Cool on a rack for 5 minutes, then remove to a rack to cool completely.