Yummy muffins great for lunch­boxes

You can freeze baked muffins in­di­vid­u­ally for a quick and easy snack on the run.

The Bay Chronicle - - COMMUNITY COOKBOOK -

Ready in: 45 min­utes

4 plums

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

2 eggs

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.

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