I love baking with seasonal fruit, with plums being a real hidden gem. I find that they can bring a seasonal fruitiness that works very well with certain spices. Don’t get stuck by thinking that you either have to make the obligatory plum compote, spiced stewed fruit or even eat them from the fruit bowl (although all three are delicious options).
I recommend trying this recipe for plum muffins. Maybe try the combination of plums and poppy seeds too!
PLUM AND POPPY SEED MUFFINS
(An adapted recipe of Ren Behan)
8-10 English plums, stones removed
225g / 1 cup caster sugar
4 large eggs, lightly beaten
240ml/ 1 cup sunflower, vegetable or mild, light olive oil
1 teaspoon vanilla extract
1 teaspoon orange or lemon zest
260g/ 2 cups self-raising flour
1 teaspoon baking powder
2 tablespoons poppy seeds
2 tablespoon icing sugar mixed with 1 teaspoon of cinnamon to dust
Plus: cream to serve (optional)
1. Preheat your oven to 190 C. Grease and line a baking tray with muffin paper cases.
2. Chop the fresh plums in half and remove the stones.
3. Put the sugar, eggs, oil and vanilla extract into a mixing bowl and whisk together well for 3-4 minutes until a pale and fluffy. Add in the zest and mix again.
4. Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated. Sprinkle in the poppy seeds and mix again to combine.
5. Pour the batter carefully into the muffin cases and gently press the halved plums into the batter.
6. Bake in a pre-heated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the muffin.
7. Leave to cool. Dust the muffins with icing sugar mixed with a teaspoon of cinnamon and serve with cream.