Yummy muffins great for lunchboxes
You can freeze baked muffins individually for a quick and easy snack on the run.
Ready in: 45 minutes
1-2 teaspoons runny honey
2 cups plain flour
2 teaspoons baking powder
cup almond meal
1 cup brown sugar, loosely packed
cup coconut thread
1 teaspoon mixed spice or cinnamon
1 teaspoon vanilla essence
cup olive oil
1 cup natural yoghurt (for example, Greek)
Preheat oven to 180 degrees Celsius. Grease medium-sized muffins tins, enough for 18 muffins. Dice plums 1cm and discard stone. Add to a medium bowl with honey and mix to coat plums. Set aside while you prepare the wet and dry mixtures.
In a large bowl, sift in flour and baking powder then add almond meal, brown sugar, coconut thread and mixed spice/ cinnamon. Use the back of a spoon to break up any brown sugar lumps. Mix to combine, then form a well in the dry mixture.
In a medium bowl, add eggs, vanilla essence, olive oil and yoghurt and lightly whisk until mixture reaches a smooth, uniformed consistency.
Gently pour wet mixture into the well in bowl with dry ingredients. Add plums to bowl with all remaining muffin ingredients. With a metal spoon, use large, swooping movements to mix together mixture until only just combined, careful not to overmix or the muffins will become tough.
Gently spoon mixture into muffin tins and bake on middle rack of oven for 25-30 minutes, until golden and an inserted skewer will come out clean.
Leave to cool in tins for 5 minutes, before turning out onto a wire cooling rack to cool completely.
This coconut plum muffins recipe would also work well with other stone fruit.