plum and oat muffins



Another muffin recipe to hail the end of another stone fruit season. I really like autumn (it means my birthday is coming up) but it also means winter is arriving which means certain things. The kettle being brought out of hibernation, living in knits and of course, the inevitable end of summer’s spectacular bounty.

Out go the grapes, tomatoes (sob) and stone fruit. Grab the swan song of plums while you can – we get so many stunning varieties in Perth – from bright red, to purple and green, they are in my opinion, become even more spectacular when baked. I like the blood ones. The scarlet hue becomes more intense, more fleshy when cooked. With heat the fruit transforms into jewels of apple, rhubarb and fairy floss and the harsh tartness is more sweet than sour. Perfect for a muffin.








Plum and Oat Muffins

The savoury kibble-like texture of oats goes nicely with the soft pieces of cooked plum. Otherwise substitute with the same amount of flour.

Makes 6 jumbo/Texas sized muffins or 8 regular muffins

5 medium plums
260g all purpose flour
50g rolled oats
150g caster sugar
3 tsp baking powder
1/2 tsp bicarb of soda
pinch of salt
200ml milk (soured with a little lemon juice or vinegar)
1 tsp vanilla essence
2 eggs
100g butter, melted
1 tbsp raw sugar, for topping (optional)
1 tbsp oats, for topping (optional)


Preheat oven to 180°C. Line the muffin tin with cases.

Peel each plum – I use a potato peeler and don’t worry about any bits of skin left on. Cut the stones out and cut the flesh into rough chunks, saving some for topping the muffins.

In a medium bowl, whisk together the flour, rolled oats, caster sugar, baking powder, bicarb of soda and salt. Add the plum pieces and toss to coat in the flour mixture. In a jug, beat together the milk, vanilla essence, eggs and butter. Add to the flour mixture.

Gently fold from the bottom of the bowl over the top, until streaks of flour are barely visible.

Immediately scoop into the muffin cases and top with saved plum slices. Sprinkle over the raw sugar and oats and pop into the oven. Bake for 25 to 30 minutes or when a skewer comes out clean.


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