This is an excellent recipe to use up a few leftover ripe stoned fruits. Juicy and beautifully spiced, these easy muffins are the perfect afternoon tea treat. Here plums are used, but replace with a couple of ripe peaches or nectarines if you have those instead
- 255g self raising flour
- 1tsp each of ground ginger, cinnamon and coriander
- 115g light brown sugar
- 5 ripe plums, stoned removed, chopped
- 1 medium egg, beaten
- 50g butter or margarine, melted
- 175ml whole milk
- Icing sugar to dust
Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line a 10 cup muffin tin with muffin or cup cake papers.
Sift the flour and spices into a mixing bowl, and stir in the sugar and all but a few pieces of plum. Make a well in the centre.
Mix together the egg, melted butter or margarine with the milk in a jug. Pour into the well and mix to form a thick, rough batter.
Spoon into the lined muffin cases and place a few pieces reserved plum into the top of each. Bake on the middle shelf in the oven for 22-25 mins, until risen and golden. Transfer to a wire rack to cool. Best served warm, lightly dusted with icing sugar.
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If you don’t have individual spices, replace them with 2tsp ground mixed spice. Alternatively, leave the spices out altogether and add 1tsp good quality almond or vanilla extract.