HAVE YOU SEEN THE MUFFIN MAN?

March 10, 2012

Oatmeal, red plum and almond muffins
there is always a debate about which tea is the best to have with cakes at 4pm. In our household, we have 3 popular names for the ones we love: Builders (English Breakfast), Woozzey (Earl Grey) and Peppy (Peppermint). My personal cuppa is a stong (ish) mug of Earl Grey and no sugar (especially when there's something yummy to go with it!) 

Make your own oatmeal, red plum and almond muffins with this recipe:

Makes 12
350g (12oz) just ripe plums, halved and stoned
1 large egg, lightly beaten
115g (4oz) butter, melted and cooled
150ml (5fl oz) whole milk
½ tsp almond essence
115g (4oz) self-raising flour
pinch of salt
100g (3½oz) soft light-brown sugar
85g (3oz) porridge oats, plus 2 tbsp for the top
25g (1oz) flaked almonds
finely grated zest of 1 lemon
1 tbsp caster sugar
icing sugar, to dust
Preheat the oven to 180°C/350°F/gas mark 4. Cut circles or squares of greaseproof paper or baking parchment that will fit into the holes of your muffin tin, or use ready-made paper liners. Grease the tin and line it with the papers (I popped in 12 muffin cases first to keep the tulip linings nice and clean).
Cut 24 thin slices of plum – about 3mm each – and set aside. Dice the rest of the flesh into cubes.
Beat the egg, butter (make sure it has cooled or it will split and set in the mixture), milk and almond essence together with a fork. Sift the flour and salt into a bowl and add the brown sugar, 85g (3oz) oats and the almonds. Stir the liquid into the dry ingredients and add the zest and chopped plum. Mix until everything just comes together.
Spoon into the paper cups then sprinkle the remaining oats on top. Lay two slices of plum on each muffin and sprinkle with the caster sugar. Put into the oven and bake for 25 minutes or until a skewer comes out clean.
Take out of the oven and leave in the tin for about five minutes. Carefully lift out the muffins and set on a cooling rack. Dust with icing sugar and eat warm or at room temperature. These are best eaten on the day they're made.
Taken from Stella Magazine, The Telegraph, 2012

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