Plum muffins

IMG_1656Season:  All year

Type:  Sweets

Difficulty:  Easy

Serves:  6

Fresh from the garden:  plums, lemons, eggs

Recipe source: Lou’s recipe


  • metric measuring spoons and cups
  • small saucepan
  • pastry brush
  • muffin tins
  • scales
  • sieve
  • bowls – 1 medium, 1 large
  • grater
  • whisk
  • spatula
  • tablespoon
  • wire rack

  • 10 g butter
  • 100 g white self-raising flour
  • 40 g wholemeal self-raising flour
  • ¼ teaspoon bicarbonate of soda
  • 1 egg
  • 75 ml yoghurt
  • 75 ml buttermilk
  • 65 g brown sugar
  • 25 g butter or vegetable oil
  • ½ lemon
  • ½ teaspoon vanilla extract
  • preserved plums
What to do

  • Preheat the oven to 200oC.
  • Set out your equipment and ingredients.

Grease the muffin tins

  • Using the scales, weigh 10 g of butter then melt it in the small saucepan.  Use the pastry brush to grease the holes of the muffin tin with the melted butter.

Prepare the wet ingredients

  • Grate the rind off ½ the lemon and put in the medium bowl.
  • Melt the remaining butter in the saucepan.
  • Place the yoghurt, buttermilk, eggs, melted butter and vanilla into the medium bowl and whisk well.

Prepare the dry ingredients

  • Using the scales, weigh the flour, then sift it with the bicarbonate of soda into the large bowl.  Stir in the sugar.

Mix the wet and dry ingredients together

  • Make a well in the flour mixture and pour in the wet ingredients.
  • Stir lightly using the spatula, but do not over-mix or the muffin mixture will become tough.  It’s OK if the mixture is lumpy – it should be.

Spoon into the muffin tins and bake

  • Use the tablespoon to drop the mixture into the greased muffin tins, filling each hole just over two-thirds full.
  • Poke a slice of plum into each muffin.
  • Bake for 10 – 12 minutes until the muffins are firm and golden brown.  Remove from the oven.  Allow the muffins to rest for a few minutes in the tin, before turning out onto the wire rack to cool.


Interesting techniques used in this recipe are:

  • Making a well in dry ingredients
  • Testing a cake by feeling its surface



Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: