These muffins are not very sweet and have a healthier side to them, with fresh fruit and oats. If you like muffins for your breakfast, these would be perfect.
I had intended to make jam with these plums, but as with a lot of the other fresh fruit I have bought recently, I have been eating them instead. There were definitely plenty to spare for some muffins and the remaining few are likely to take the starring role in a crumble or fruit salad some time soon. I will be buying more plums for jam!
190g SR flour
100g soft brown sugar
85g butter, melted
250g plums, stone removed and chopped into small pieces
2 tablespoons porridge oats
1 tablespoon demerara sugar
Set the oven to 180ºC and line a 12 hole muffin tray with paper cases.
Mix together the flour, oats and sugar in a large bowl.
Mix together the butter, milk and egg and add to the dry ingredients. Mix to combine and add the chopped plums. The mixture will seem quite thick but that is fine as there is a lot of moisture in the plums.
Spoon the mixture into the muffin cases.
For the topping, mix together the oats and demerara sugar and sprinkle over the top of the muffins.
Bake for around 25-30 minutes or until well browned and risen and a skewer inserted into the centre comes out dry of cake mix (you may skewer a plum).
Allow to cool for a few minutes in the tray before removing to a cooling rack to cool completely.
You don’t need a matching plate to enjoy these!