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.
Top tip for making Warm spiced plum muffins
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.