Plum Crazy Muffins Cassies Recipes

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.

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.

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.

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.

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.